Happy Tuesday!

Once again in good old Michigan we have our “Michigan Weather” – what does that mean, you ask? Why, it means that one day we have bright sunshine and warm temperatures and the very next day it’s 30 degrees F. and snowing! (which is just what’s happening right now!). I love (not really) looking at our forecasts for the week: one day it says we’re getting a light dusting of snow (less than an inch) and read that very same forecast the next day and it’s SNOWmageddon! So, it’s lightly snowing right now with ‘about an inch’ expected and on into tomorrow – about 3 inches – oh, great…sigh. At least the roads are clear (for now!). In a very short while I’ll be doing my weekly babysitting of the 1 yr. old grandson; his 1 year baby check up shows he’s in the 98% range in height/weight/development, etc. – this baby has never been small/average, etc. – he’s CHARGING into life! (Hope the family is ready for this one!)


Chocolate Mint Poke Cake

chocolate cake mix (with ingredients
to prepare – 9 X 13″ pan)
2/3 C. butter, softened
1 2/3 C. sugar
3 large eggs, room temp.
2 C. flour
2/3 C. unsweetened baking cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 1/3 C. milk

Mint Filling:
1 (14 oz) can sweetened condensed
1 C. Andes Creme De Menthe baking

Mint Whipped Cream topping:
2 C. heavy whipping cream
1/2 C. powdered sugar

1/2 tsp. mint extract
green food gel or coloring
mini chocolate chips

Preheat oven 350 degrees F.
Grease & flour a 9 X 13″ baking dish
In bowl, using elec. mixer, cream butter
& sugar until fluffy. Add eggs, one at a
time, beating well after each addition.
Combine flour, cocoa powder, baking
soda & salt – add to creamed mixture
alternately with milk, beating until
smooth after each addition – pour
batter into prepared pan. Bake
35-40 minutes until cake tests done.
Poke cake with holes all over top using
the handle of a wooden spoon. Fill
holes with Filling while cake is still hot.

Place Creme de Menthe bits & sweetened
cond. milk in microwaveable bowl. Micro-
wave on High in 30 second intervals until
chocolate is melted, smooth & pourable.
Pour filling over holes in cake.

Mint Whipped Cream Topping:
Using elec. mixer, place heavy cream
in large bowl & mix several minutes
until stiff peaks form. Whip in
powdered sugar, mint extract & food
coloring – spread on top of cake. Sprinkle
mini chocolate chips on top of cake &
refrigerate up to 4 hours or overnight.
Serves 12

(recipe: thebakingchocolatess.com)

Spinach & White Bean Soup

1 T. olive oil
3 cloves garlic, minced
1 small onion, chopped
1 carrot, chopped
kosher salt/black pepper
1 C. dry white wine
1 (32 oz) can vegetable stock
1 (15 oz) can cannellini beans,
1 C. sliced zucchini, cut into
half moons
2 C. peas
3 C. baby spinach, washed/dried
1 C. freshly grated Parmesan cheese

In large pot over medium heat, heat
oil. Cook garlic & onion, stirring with
a wooden spoon, 2 minutes. Add
carrots & season with salt/pepper –
cook 2 minutes more. Add white wine
& stock – bring to boil. Simmer 5
minutes. Mix in cannellini beans &
zucchini – simmer until veggies are
tender, 5 minutes. Just before serving
add peas, spinach & Parmesan – stir
until warmed through & spinach is
wilted. Serves 4

(recipe: delish.com)

Crockpot Pork Steak & Gravy

1 onion, sliced
2-3 lb. pork steaks
1 tsp. minced garlic
1/2 tsp. seasoned salt
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 oz. pkg. Pork Gravy mix
1 C. water
1 (10.75 oz) can cream of mushroom

Place onion slices in bottom of crockpot
& top with pork steaks. Evenly sprinkle
garlic, seasoned salt, red pepper & black
pepper on top. In small bowl mix together
gravy mix, water & soup (undiluted) –
pour over ingredients in crockpot. Cover
& cook on Low 2-3 hours until a meat
thermometer shows the steaks have
reached safe cooking temperature (165
degrees F.) Serves 6-8

(recipe: recipesthatcrock.com)

Sauteed Chicken & Veggies

2-3 boneless skinless chicken
breasts, cut into bite-sized pieces
2 T. olive oil
1/2 medium onion, diced
2 medium carrots, sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 C. chicken broth
8 oz. spaghetti, broken into
small pieces (1 1/2 – 2″)
1/4 C. Parmesan cheese,
grated & additional for garnish
2 C. broccoli florets
1 C. squash (zucchini, yellow, etc.),

Heat olive oil in large skillet over
medium heat; add chicken, onion,
carrots & garlic – season with salt/
pepper. Cook 5 minutes, stirring
occasionally. Add broth & pasta –
stir to combine & submerge noodles
in broth. Cover with tight-fitting lid;
reduce heat to Low & simmer 5  minutes.
Uncover skillet; stir in Parm. & add
broccoli & squash (if liquid has been
absorbed, add small amount water
or broth). Cover & simmer an additional
5 minutes until veggies have reached
desired tenderness. Uncover skillet,
sprinkle with additional Parm. cheese &
serve immediately. Serves 6-8

(recipe: everydaydishes.com)

7 Layer Salad
(overnight recipe)

1 small head lettuce, chopped into
bite-sized pieces
1 C. chopped celery
1/2 C. chopped green onions (put
together to make 1 layer)
2 C. frozen green peas (do not cook)
6 hard-boiled eggs, cooled/diced
1 lb. bacon – fried/crumbled
2 C. grated Cheddar cheese

2 C. mayonnaise
2 T. sugar
1/4 tsp. garlic powder
1 tsp. seasoning salt (poster uses

Mix dressing by combining ingredients.
In a 9 X 13″ baking dish layer salad as

celery/green onions
frozen peas
hard boiled eggs
bacon dressing

Make sure dressing is spread over
salad so that it completely covers
& seals edges. Sprinkle top with
grated cheese & cover tightly with
plastic wrap. Refrigerate overnight.
Serves 12

(recipe: sugar – n – spicegals.com)

French Onion Chicken/Rice

2 C. uncooked long grain
white rice
2 C. milk
2 (10 oz, ea) cans cream of
chicken soup
1 pkt. dry onion soup mix
1 lb. chicken tenderloins
1/2 C. grated Gruyere cheese
1 tsp. parsley

Preheat oven 350 degrees F.
Spray 9 X 13″ dish with nonstick
spray. Add rice, milk, soup &
soup mix to a bowl & mix well.
Pour mixture into prepared pan &
place tenderloins on top. Cover
tightly with foil & bake 60 minutes,
stirring once, halfway through
cooking time. Remove foil & top
with grated cheese; cover & return
to oven 15 minutes until rice is
tender. Sprinkle top with parsley
just before serving. Serves 4-6

(recipe: bunsinmyoven.com)

Crockpot Sweet Peachy Dessert

2 (1 lb, ea) pkgs. frozen, sliced
peaches (or about 6 C.)
2 tsp. vanilla
3/4 C. brown sugar
1 C. quick-cooking or rolled oats
1/2 C. flour
1 tsp. cinnamon
1 tsp. ground nutmeg
4 T. butter (or 1/4 C.)

Generously spray insides of crockpot
with nonstick cooking spray. Add frozen
peaches to crockpot (do not thaw). Sprinkle
vanilla over peaches. In a bowl combine
brown sugar, oats, flour, cinnamon & nutmeg –
mix well. Cut butter into small pieces & mix
in with flour mixture – sprinkle over peaches.
Cover & cook on Low 3 1/2 hours. Stir after
3 hours & cook another half hour. Turn off
crockpot – remove lid & let stand 15 minutes.
NOTE: When you go to stir peaches if they
seem too dry add a little water (OR) if using
canned peaches, add a little peach juice).
Serves 6-8

Good with ice cream or whipped cream
OPTION: You can also add nuts or raisins to

(recipe: thesouthernladycooks.com)


Hope you are all in good health and looking
forward to SPRING! I’m hearing Cardinals &
Robins singing – I LOVE hearing the birds in
Spring! I’m waiting for the Red-winged Black
Birds – love their trills.

Enjoy your day!




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One CommentLeave a comment

  1. Haven’t been outside to sit much so I’m missing the songs the birds sing. Come on mother Nature please warm up!

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