Memorial Day

Today found us going to Kroger Pick-up for a grocery order. I was very surprised when going on their site last night to find that there were pick-up times open for TODAY! If you have never done this method of grocery shopping, it certainly is very much like a Roulette Wheel: you place the items you want on the order and go pick them up. You actually DON’T KNOW if what you ordered will actually BE THERE when you pick up! The employee who brings out your groceries will go over the receipt & tell you what (if any) substitutions they’ve made. (Yes, you CAN specify that you don’t want substitutions on items – this time I forgot). All went well until we got home started unpacking. Good thing the items we DIDN’T get were not essential: paper towels, 5 lb. potatoes (could have used those), oven cleaner, pork chops (they had them advertised on sale but apparently they were all gone), garbage bags. I was pleasantly surprised that I WAS able to order TOILET PAPER! (It wasn’t the brand we usually use, but at this point ANY was happily received!).

Planning on making Taco Salad for dinner tomorrow (yes, it would be a great holiday dinner but we still have leftover beef enchiladas to finish first). How are YOU doing with groceries/cooking, etc. during this quarantine? I can’t say we’re starving, that’s for sure. I am able to get just about everything I normally would if I were picking them out – just really MISS the privilege of doing that in person! Our governor extended the Stay-at-Home order until June 12th, dropping the State of Emergency order June 19th. Makes you really wonder just WHEN this will all actually be over?

Reminds me of the title of a book I read in Junior High School: Brave New World – no, the premise is not the same as now, but the title certainly fits what our world will be like post-quarantine! My cousin lives in Iowa and said that their governor opened up bars & restaurants – they now have 30 new cases of Covid-19. Sigh . . .

Enough of the “world according to Pammie” report – here’s some more recipes!


Campfire Cinnamon Roll-ups

1 tube refrigerated crescent rolls
1/4 C. sugar
1 T. cinnamon
wooden skewers
In small bowl combine cinnamon &
sugar. Separate rolls & wrap around
the skewers – roll in cinnamon sugar
mixture. Cook over campfire 5 minutes
rotating frequently.
 Mix 1/4 C. powdered sugar & 2-3 T.
water together to make a glaze –
drizzle over cooked roll-ups.

(recipe: FB)

Corn Fritters

1 (15 oz) can whole kernel corn
2 eggs
salt/pepper, to taste
1/2 C. flour
1 tsp. baking powder
1/2 C. shredded cheese (your choice)
1 pat butter
2 T. cooking oil
1/4 C. chopped parsley

Drain corn. In a bowl mix eggs,
salt/pepper – beat. Add flour &
baking powder – whisk until smooth;
add corn & cheese -stir.
Place butter & oil in a skillet – heat until
bubbly over medium heat. Drop corn
mixture by spoonfuls into oil – when
golden on bottom, turn over & cook
other side. Drain on paper towels &
serve. Serves 6

Copycat Thomas BBQ Mashed
Potato Salad

1 (32 oz) pkg. frozen cubed hash
4 hard-boiled eggs, chopped
1/2 C. diced onion
1/2 C. chopped sweet pickles
1 C. mayonnaise
1/3 C. sweet pickle juice
1 heaping tsp. mustard
1 tsp. salt
1/2 tsp. black pepper

Place hash browns in large pot &
add enough water to cover – bring
to boil over medium-high heat. Once
boiling, cook 10 minutes until tender.
Drain & place in large bowl – mash,
using potato masher but leave lumpy.
In a blender, place chopped sweet
pickles & chopped onion – pulse a
few times until very fine, almost like
a relish. In bowl with potatoes place
mayo, pickle juice, mustard, minced
pickles/onions, salt/pepper – stir until
well mixed. Stir in chopped eggs until
incorporated. Cover & refrigerate several
hours until cold.


Creamy Pea Salad

2 lb. frozen green peas, thawed
1/2 C. plain Greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients;
stir to combine making sure to coat
all ingredients well. Store covered,
in fridge, until ready to serve.
Serves 10
Leftovers keep refrigerated up to 3 days.


One-skillet Queso Verde Corn Dip

1 T. olive oil
1 small onion, chopped
4 ears fresh sweet corn
1 red bell pepper, diced
2 cloves garlic, minced
1 C. salsa verde
8 oz. cream cheese, cubed
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. ground cumin
1/4 tsp. smoked paprika
salt/black pepper
1 C. shredded Mozzarella cheese,
1 1/2 C. Cheddar cheese, divided

For Serving:
hot sauce, to taste
tortilla chips for dipping
fresh chopped cilantro
diced tomatoes
Preheat oven 350 degrees F.
Heat 1 T. olive oil in 12-inch,
oven-proof skillet on medium-
high heat. Add onions – cook
3 minutes; add corn, bell peppers
& garlic – saute 1 minute.
Add salsa verde, cream cheese,
sour cream, mayo, spices, 3/4 C.
Monterrey Jack cheese & 1 1/4
C. Cheddar – stir until well blended.
Spread in even layer in skillet & top
with remaining cheeses. Bake 20-25
minutes until bubbly.
Serves 10

You can transfer dip to crockpot to
keep warm for 2 hours – OR serve
immediately. Garnish with cilantro &
chopped tomatoes, if desired. Serve
with tortilla chips


Crockpot Baked Beans

16 oz. dried Navy beans (or any
small white bean will work)
1 medium onion, diced
1/2 C. dark brown sugar, firmly
1/3 C. molasses
1/4 C. apple cider vinegar
2 tsp. dry mustard
5 C. water
1/4 to 1/2 tsp. black pepper
salt/pepper – to taste
1/2 lb. bacon, cooked/drained/
cut into small pieces or crumbled
Rinse & pick through beans
(read bean package directions).
In 6 qt. crockpot combine beans,
onion, dark brown sugar, molasses,
vinegar, mustard, water & black
pepper (add bacon if using).
Stir just until ingredients are combined.
Cover & cook on Low about 12 hours
until beans are tender. Stir in salt, to
taste, additional pepper, if needed.
(start with half teaspoon & go from there).
Turn crockpot to warm until ready to
serve. Serves 12

Baked Sweet & Sour Chicken

4 boneless skinless chicken breasts
cut into 1-inch chunks
1 (16 oz) bottle French or Catalina salad
1 C. apricot preserves
1 pkt. onion soup mix
1 (15.75 oz) can pineapple chunks, drained
2 green peppers, chopped

cooked rice to serve 4
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In bowl combine salad dressing,
apricot preserves & dry soup  mix.
Add chicken pieces & stir well;
pour into prepared dish.
Bake, uncovered, 45 minutes.
Remove from oven & stir in drained
pineapple & chopped green peppers;
stir & cook 15 minutes. Remove from
oven & serve over cooked rice.
Serves 4


Chicken Tender Saute

3 T. olive oil
2 T. butter
3/4 C. onion, diced
4 large scallions, whites diced/
greens sliced & separated
1 C. red bell pepper, diced
1 T. garlic, minced
8 chicken tenders (about 1 1/4 lb)*
3 C. loosely packed fresh baby
spinach (about 2 oz)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 C. sour cream

In large saute pan melt butter in oil
over medium-high heat; add onion,
scallion whites, bell pepper & garlic –
saute 3 minutes until onions are
translucent. Add chicken & nestle
it down so tenders sit on bottom to
brown. Cook 1-2 minutes until lightly
seared. Turn each tender & lightly
brown on other side. Add spinach,
scallion tops (green part), salt/pepper &
stir to combine. Cover & cook 1-2
minutes until spinach is wilted & chicken
is cooked through. Remove from heat
& stir in sour cream. Adjust salt/pepper to
your taste. Serves 2

*Strips of boneless, skinless chicken breast
may be substituted for tenders however
texture of cooked chicken may not be as


Easy Ice Cream Cake
(overnight recipe-lots
of freezing steps)

1 (20 oz) box brownie mix – prepared
as directed in 9 X 13″ baking pan
15 Oreo cookies, roughly chopped
1 (13 oz) jar hot fudge topping,
room temp or warmed slightly
if needed
3 quarts ice cream, slightly softened
(should be spreadable)
1 (12 oz) jar salted caramel sauce,
room temp or warmed slightly if
1 pint heavy whipping cream
1/4 C. powdered sugar
1 tsp. vanilla

Prepare brownie mix accordg to pkg.
directions in 9 X 13″ baking pan baked
19-22 minutes until edges appear done &
center isn’t quite set. Let cool completely
then freeze 30 minutes.
Spread hot fudge topping on brownies &
top with chopped Oreos, pressing cookies
into fudge – smooth out top. Cover with
plastic wrap & freeze at least 6 hours, or
preferably overnight.

Spread ice cream over hot fudge layer –
smooth out top; cover with plastic wrap
& freeze at least 6 hours.

Top ice cream with caramel sauce, smooth
top. Using elec. mixer, beat heavy whipping
cream, powdered sugar & vanilla until stiff
peaks form. Spread on top of caramel &
smooth. Freeze at least 2 hours.
When ready to serve:
Top with Oreo crumbs, additional whipped

Store leftovers in freezer, tightly wrapped
or in airtight container up to 3 weeks.
Allow about 10 minutes at room temp.
before cutting.



Our weather has really perked up –
it’s 82º out right now & sunny. I
sat outside yesterday for about 40
minutes but it was too hot, no breeze
so I came back in. Looking at our
weather forecast, it looks like we’ll
be in the 80’s through Friday then
drop down (due to overnight
thunderstorms) to high of 77º.
Still, not bad! Summer is a comin’,
for sure!

Hope you are all having a nice day
and are in good health.



PS: Noticed that our gas prices are
up to $1.94/9 a gallon (guessing it’s
because it’s a holiday weekend).

The URI to TrackBack this entry is:

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. We decided at the end of last summer not to replace our very old car when we could not find anyone who would work on it. So I had a head start on home delivery when the virus hit. A friend drives me in to Walmart occasionally for pickup. Certain items not being available from local pickup and delivery and long delivery times on mail order can be frustrating, but I’m still managing to keep us fed. 🙂

    • Good JOB! I find it quite the ‘adventure’ attempting to get everything I think I need on my list, hoping they will have everything I look for. Can’t wait to finally go shopping! I was so used to, if I didn’t find it at one store, going to another. That just doesn’t work if you’re doing on-line shopping! (I suppose it could, don’t think my husband would like us running store-to-store like I was used to – he just ISN’T used to doing that!) Thanks for the reply! I love hearing from people!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: