Happy Sunday!

It’s a beautiful sunny day (again!) – I can hear birds chirping/singing outside – I LOVE hearing them, SPRING IS HERE! I’ve been watching our backyard every day to see when the crocus will start popping up.

With all that’s going on in the world, sometimes you (I) just have to step back and detach from all the panic/doom/gloom – stress WILL affect us IF WE LET IT!

I was looking at Facebook today and noticing there are several patterns for how to sew a face mask (I’m NO seamstress) so I texted a friend who’s also a nurse and asked her would the nurses at her hospital possible need them? She texted back – it’s a definite YES! There is (now) a national shortage of cotton fabric face masks. That got me to thinking, so I asked her if she would like me to put that out to my knit groups (there are several ladies in both groups that love to sew) – it’s done and now we wait; really hoping this produces what is needed.

Lots of ‘old-fashioned’ recipes coming in on Facebook lately; guessing it’s because they are thinking of possible/future shortages of some cooking/baking supplies. Enjoy!


No-Yeast Dinner Rolls

2 C. flour
1 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. mayonnaise

Preheat oven 350 degrees F.
Spray 12 muffin tin cups with nonstick
cooking spray.
In a bowl combine all ingredients;
spoon into muffin tins. Bake 15
minutes until golden brown.
Makes about 12 muffins

(recipe: facebook)

Beer Bread

1 (12 fl. oz) can or bottle beer
3 C. self-rising flour*, sifted
3 T. sugar
1/2 C. melted butter (or 1/4 C.)
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl mix sugar & flour.
Add beer – mix, first using a wooden
spoon, then your hands. Batter will
be sticky – pour dough into prepared
pan. Pour melted butter over dough.
Bake 50-60 minutes. Makes 1 loaf
The top will be crunchy – insides soft.

*If you do not have self-rising flour,
you can use regular flour &
3 tsp. baking powder

NOTE: If you prefer a softer crust
(like a traditional bread) mix the butter
into the batter (instead of pouring on top)

(recipe: food.com)

Chocolate Bread Pudding

2 C. milk
6 slices white bread, crusts cut off/
1/2 C. sugar
1/3 C. baking cocoa
2 eggs, separated/divided
2 T. butter, melted
1 tsp. vanilla
1/2 C. semi-sweet chocolate chunks

garnish: whipped cream & baking
cocoa (for dusting)
Preheat oven 350 degrees F.
Lightly spray 6 custard cups.
In large saucepan heat milk until
tiny bubbles form; remove from heat.
Add cubed bread to milk & stir until smooth.
Add sugar, cocoa & egg yolks; stir until well
blended. Add butter & vanilla. In another
bowl beat egg whites until stiff peaks form;
fold into bread mixture with choc. chunks.
Pour into prepared custard cups. Place
cups in a large pan filled with 1 inch
hot water
. Bake 40 minutes until firm.
Cool & garnish with whipped cream &
dust tops with baking cocoa.
Serve warm or cold. Serves 6

(recipe: gooseberrypatch.com)

(now for the regular recipes)

(oven) Chicken Burritos
(makes 2 casseroles/
6 servings each)

6 T. butter
1 large onion, chopped
1/4 C. chopped green pepper
1/2 C. flour
3 C. chicken broth
1 (10 oz) can diced tomatoes &
green chiles, undrained
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
2 T. chopped jalapeno pepper (optional)
1 (15 oz) can chili with beans
1 (8 oz) pkg. cream cheese, cubed
8 C. cooked, cubed chicken
24 (6 inch) flour tortillas, warmed
6 C. shredded Colby-Jack cheese

salsa, optional

Preheat oven 350 degrees F.
Spray two 9 X 13″ baking dishes
with nonstick cooking spray.
In Dutch oven heat butter over medium-
high heat. Add onion & pepper; cook,
stirring, until tender. Stir in flour until
blended; gradually stir in broth & bring
to boil. Cook, stirring, 2 minutes. Reduce
heat; stir in tomatoes, seasonings and
(if desired) jalapeno. Cook 5 minutes;
add chili & cream cheese -stir until cream
cheese has melted; stir in chicken.
Spoon about 1/2 C. filling across centers
of each tortilla; sprinkle with 1/4 C.
cheese & fold bottom & sides over filling
& roll up – place in prepared pans.
Bake, covered, 35-40  minutes until
heated through. If desired, serve with salsa.

Freezer Option:
Cool unbaked casseroles; cover & freeze.
To use:
partially thaw in fridge overnight. Remove
from fridge 30 minutes before baking. Preheat
oven to 350 degrees F.  Cover casserole with foil;
bake as directed, increasing baking time to
50-55 minutes or until heated through &
a thermometer inserted into center reads
160 degrees F.

(recipe: tasteofhome.com)
Chili Cornbread Salad

1 (8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chiles,
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. sour cream
1 envelope dry ranch salad dressing mix
2 (15 oz, ea) cans pinto beans, drained/rinsed
2 (15 1/4 oz, ea) cans whole kernel corn,
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray a 8 X 8″ baking dish with nonstick
cooking spray.
Prepared cornbread to pkg. directions;
stir in chiles, cumin, oregano & sage &
pour batter into prepared pan, spreading
evenly. Bake 20-25 minutes until a toothpick
inserted into center comes out clean. Cool.
In small bowl combine mayo, sour cream &
dressing mix. Crumble half of cornbread into
a 9 X 13″ baking dish. Layer with half of the
beans, mayo mixture, corn, tomatoes, gr.
pepper, onions, bacon & cheese – repeat
layers (dish will be very full). Cover &
refrigerate 2 hours. Serves 15

NOTE: you can save time by using prepared
You can also add a diced jalapeno pepper
(or two) to the mixture.

(recipe: tasteofhome.com)
Pepperoni/Sausage-stuffed Pizza

1 (1/4 oz) pkg. active dry yeast
1 1/4 C. warm water (110 -115 degrees F.)
2 T. olive oil
1 1/2 tsp. salt
1 tsp. sugar
3 1/2 to 4 C. flour

2 1/2 C. shredded Mozzarella
cheese, divided
2 1/2 C. shredded white Cheddar
cheese, divided
2 T. flour
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. crushed red pepper flakes
1 lb. bulk Italian sausage, cooked/
1/2 lb. sliced fresh mushrooms
1 (3.5 oz) pkg. sliced pepperoni
1 (15 oz) can pizza sauce
grated Parmesan cheese, (optional)

In small bowl dissolve yeast in warm
water. In large bowl combine oil, salt,
sugar, yeast mixture & 1 C. flour – using
elec. mixer, beat on Medium speed until
smooth. Stir in enough remaining flour to
form a stiff dough. Spread some flour on
a flat (counter) surface & turn dough onto
it. Knead dough until smooth & elastic,
about 6-8 minutes. Grease a large bowl
with butter & turn dough into it – turn
dough once to grease top of dough. Cover
bowl with plastic wrap & let rise in a warm
place about 1 hour, until doubled.
Preheat oven 425 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Punch down dough & divide
into 3 portions. On a lightly floured surface,
combine 2 portions of dough & roll into a
15 X 11 inch rectangle – transfer to prepared
pan, pressing onto bottom & up sides of pan.
Top with 2 C. (each) cheese. Sprinkle with
flour, seasonings, cooked sausage, mushrooms
& pepperoni. Roll out remaining dough into a
9 X 13″ rectangle & place over filling, crimping
edges to seal. Prick top dough with a fork &
sprinkle top with remaining cheeses. Bake on
a lower oven rack 10 minutes.
Reduce oven heat to 375 degrees F.
Spread pizza sauce over cheese/pizza in pan.
Bake 30-35 minutes longer until edges are
lightly browned. Let stand 10 minutes before
cutting. (if desired, sprinkle top with Parmesan
cheese). Serves 12

(recipe: tasteofhome.com)

Lemon/Mushroom Orzo Soup
(recipe for 2)

2 1/2 C. sliced fresh mushrooms
2 green onions, chopped
1 T. olive oil
1 clove garlic, minced
1 1/2 C. chicken broth
1 1/2 tsp. minced fresh parsley
1/4 tsp. dried thyme
1/8 tsp. black pepper
1/4 C. uncooked orzo pasta
1 1/2 tsp. lemon juice
1/8 tsp. grated lemon zest

In small saucepan saute mushrooms &
onions in oil until tender. Add garlic;
cook 1 minute. Stir in broth, parsley,
thyme & pepper & bring to boil. Stir in
orzo, lemon juice & zest. Cook until pasta
is tender, about 5-6 minutes. Serves 2

(recipe: tasteofhome.com)

Crockpot Big Pot ‘O Baked Beans

12 slices thick cut (center cut) bacon
112 oz. canned pork & beans
1 C. barbecue sauce
1 C. brown sugar
3 medium yellow onions, peeled/
2 T. ground mustard

In a skillet cook bacon until crispy;
drain then chop into bite-sized
pieces. Add bacon & all remaining
ingredients into 6 qt or larger crockpot –
stir to combine. Cover & cook on Low
4-6 hours.
Serves 15

NOTE: If, after several hours, the beans
seem a little too soupy, you can prop the
lid of the crockpot a little bit using the
handle of a wooden spoon to allow some
of the excess liquid to evaporate.

You can freeze the beans – let them cool
to about room temperature then spoon into
food safe freezer bags or containers. Beans
will keep in freezer up to a year. Poster says
she just dumps the frozen beans into a pot
& heats them over low heat (you can also
microwave them)

(recipe: crockpotladies.com)

Crockpot Cherry Pie Dump Cake

1 (20 oz, ea) cans crushed pineapple,
well drained
2 (21 oa, ea) cans cherry pie filling
1 box white cake mix, dry
1/2 C. butter, sliced thinly
1/2 C. chopped pecans

Spray insides of crockpot with nonstick
cooking spray. Layer pineapple, then
pie filling then sprinkle dry cake mix on
top. Top with butter slices then pecans.
Cover & cook on High 3-4 hours (or until
cake is set.) Serves 8-10

(recipe: recipesthatcrock.com)


My family & I are doing fine right now – I’ve discovered I can
watch old episodes of NCIS-Los Angeles on my Xfinity Prime
connection. Also, on Facebook today there was a link to some
old episodes of Blue Bloods featuring Donnie Wahlberger –
another ‘something’ to keep me busy.

Yesterday I decided to check out my Amazon Prime movie
connection and stumbled upon a interesting movie:
“Sweet Land” which dealt with a young woman coming
from Germany to meet her (totally unseen) mail-order
husband. (They kept saying she was German but she sounded
Norwegian! Oh well – good movie.

Hope you are finding new ways to ‘self-isolate’ (if your
state has gone to that yet). Our Governor has yet to ORDER
a ‘stay-at-home’ policy  – sure hoping that doesn’t come to

Stay healthy!




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