Have I got the APPETIZERS for YOU!!!


I’m sure by now you know that I get/see a LOT of recipes in a day but TODAY I hit the ‘motherlode’ of appetizer recipes! For our family, we usually just have a fresh veggie tray instead of appetizers, but some of these really sound tasty! See what I mean:


Crab & Cream Cheese Delight

8 oz. cream cheese, softened
6 oz. can crabmeat, drained &
12 oz. jar seafood cocktail sauce
fresh chopped parsley (garnish,
Mix crab meat & cream cheese
together until smooth. Spread
mixture into bottom of a 9″
pie pan. Pour cocktail sauce
over crab meat to cover
completely. Sprinkle top with
parsley. Refrigerate at least
1 hour to blend flavors.
Serve with assorted crackers.
Serves 6

(recipe: food.com)
Ham or Salami Roll ups

1 lb. salami, sliced thin
(or ham)
1 (8 oz) pkg. cream cheese,
(optional) green onions
Spread each slice of meat
with some cream cheese,
on middle of slice. Place
1 green onion on top
(if using) & roll up.
Serves 6

(recipe: food.com)
Asparagus Wrapped w/Prosciutto

1/4 lb. Prosciutto, 20 very thin
1 lb. fresh asparagus (about 20,
1/4 lb. cheese*, your choice,
sliced thin (20 slices)
Place a slice of prosciutto on a
working surface; lay one piece of
cheese on each slice then lay
asparagus spears on top of cheese.
Roll up and place on a platter.
Serves 10

*poster suggests using various
cheeses, semi-firm cow milk cheese
with truffle – your choice

(recipe: food.com)

BBQ Bacon-wrapped Mushrooms

1 (8 oz) pkg. fresh large button
1 lb. pepper bacon, room temp,
slices cut in half
4 T. barbecue sauce (your choice)
Cut stems off mushrooms; rinse
briefly & dry well with paper
towels. Wrap each mushroom cap
with bacon strip (use two if cap
is not completely covered). Bacon
will stick to mushrooms so you
don’t need toothpicks. In medium
saute pan over medium-high heat,
saute wrapped caps until bacon is
golden brown. Just as bacon begins
to crisp-up, add BBQ sauce & toss
to lightly coat. Serve immediately.
Serves 6-8

(recipe: Food.com)
Bacon-wrapped Water Chestnuts

1 (8 oz) can water chestnuts, drained
1/4 C. soy sauce
1/4 C. brown sugar
8 slices bacon, cut in half crosswise
Marinate water chestnuts in soy sauce
for 1 hour; drain.
Preheat oven 400 degrees F.
Roll each chestnut in brown sugar &
wrap with one piece bacon; secure with
toothpick. Arrange pieces on a wire rack
over a shallow baking pan. Bake 30
minutes until golden brown; drain on
paper towels. Makes 16

Note: Can be prepared ahead of time &
stored in refrigerator until ready to bake.

(recipe: food.com)
BLT Bites

24-30 cherry tomatoes
1 lb. bacon, cooked & crumbled
1/2 C. mayonnaise or Miracle Whip
1/3 C. chopped green onion
3 T. grated Parmesan cheese
(or 3 T. grated Cheddar cheese)
2 T. snipped fresh parsley
Cut a small slice off tops of tomatoes.
Using a small (14 tsp) metal measuring
spoon, scoop out pulp from tomatoes &
discard. Invert tomatoes on paper towels
to drain. Combine remaining ingredients &
spoon mixture into tomatoes. Refrigerate
several hours before serving. Makes 24-30

(recipe: food.com)
Roast Beef/Horseradish Spirals

1 (8 oz) pkg. cream cheese, room
2 green onions, chopped (about
1/2 C.)
1/4 c. chopped fresh parsley
2 T. prepared horseradish, drained
1/4 tsp. salt
1/4 tsp. garlic powder
8 oz. deli roast beef, sliced
2 (10″) flour tortillas
Combine first 6 ingredients. Place
the two tortillas on work surface;
spread half of cream cheese mixture
over each, top each with half of roast
beef slices, leaving a 1/2 inch border
around edges. Roll up, wrap tightly
in plastic wrap. Refrigerate until firm,
30 minutes or up to 1 day ahead.
When ready to serve, cut diagonally
into 1/2 inch slices. Makes 36 slices

(recipe: food.com)

Sweet Chicken/Bacon Wraps

1 1/2 lb. boneless skinless chicken
breasts, cut into 1″ cubes
1 (1 lb) pkg. sliced bacon
3/4 C. firmly packed brown sugar
2 T. chili powder
Preheat oven 350 degrees F.
Cut each bacon slice into thirds.
Wrap each chicken cube with bacon
& secure with wooden toothpick
inserted on a diagonal, starting where
bacon seam overlaps. Stir brown sugar
& chili powder together & dredge
wrapped chicken cubes in mixture.
Spray a wire rack & broiler pan with
nonstick spray. Place cubes on rack
in broiler pan. Bake 30-35 minutes
until bacon is crisp.
Serves 12-15

(recipe: food.com)



Zippy Sausage Spred/Dip

1 lb. bulk Italian sausage
1 (10 oz) can diced tomatoes
& green chilies, drained
8 oz. cream cheese, cubed
Cook & stir sausage until no
longer pink; drain. Stir in
tomatoes & cream cheese.
Cook & stir until cheese melts.
Serve warm. Makes 3 cups.

Serve with assorted crackers

(recipe: food.com)

Creamy Garlic Salsa Dip

1 (1 oz) envelope savory herb with
garlic soup  mix (Knorr’s or Liptons)
1 (16 oz) tub sour cream
1/2 C. chunky salsa
Mix all ingredients in medium bowl.
Chill at least 2 hours before serving.
Serves 24
Serve with crackers/cut veggies/
corn chips

(recipe: food.com)

Cream Cheese/Chipped Beef Spread

8 oz. cream cheese, softened
8 oz., tub light chive & onion cream
10 oz. chipped beef, chopped fine
1 T. Worcestershire sauce
1 tsp. garlic powder
Assorted crackers
Mix all ingredients together using
elec. mixer. Place mixture on a plate
& shape into a rounded (ball) shape.
Refrigerate 1 hour, serve with crackers.
Serves 20

(recipe: food.com)

Believe me, I have MORE! I’m going to deal these out over the next week or so, just thought you might like to have some advanced ideas/recipes in store for your shopping next week!

Nothing much new around here, the weather is staying DECENT: cold but no new snow. I really feel bad for the people in Buffalo, NY – I can’t even begin to imagine dealing with that much snow.

Yesterday husband agreed to sign up for a snow plowing service this winter. Our neighbor has a service, so we’ll call her & see if we can sign up with them. It sure beats struggling to shovel when you’re both in your 60′s – we did it last year – this year, NO WAY!

Stay warm, do something FUN for a change – as I always say: “Life’s short – eat dessert first!”



Published in: on November 21, 2014 at 11:00 am  Comments (1)  
Tags: , , , ,

Happy “Chilly” Thursday!


Oh, Baby it’s COLD! Had a 11 a.m. (check up) doctor’s appointment today – my car thermometer read 22 degrees – lovely! Yes, we’ve had snow – probably about 2 inches now on the ground. Driving is OK, side roads are a bit slippery. Went to my special needs group last night and you could definitely tell it was poopy weather – we only had 15 brave souls come out (we were averaging 30-33 each week). I still haven’t delved into my ‘winter clothes’ stash – perhaps I’ll do that today – it’s time for the sweatshirts & sweaters! Looking at our forecast for the rest of the week, today is the coldest and it ‘might’ go up to 41 by Saturday, but I’ll believe that when I see it! I don’t really remember having this much snow & cold temperatures this early ie: before Thanksgiving, before. (Maybe – I just don’t remember it!)


Pineapple Cheese Ball

1 1/2 (12 oz) pkg. cream cheese,
1 small can crushed pineapple,
well drained
2-3 T. powdered sugar
2 T. chopped green onion (or
to taste)
2-3 T. chopped ham (or to taste)*
1 C. chopped pecans
crackers, for serving)
Combine all ingredients (except
nuts) together; roll into a ball &
chill 1 hour. Roll in crushed nuts;
refrigerate until ready to serve.
Serve with crackers.

*Poster used deli sliced ham

(recipe: chef-in-training.com)

Spinach & Ricotta Stuffed Shells

16 jumbo pasta shells (cook a couple
extra shells to allow for a few breaking while
1 1/2 T. olive oil
2 tsp. fresh garlic, minced
4 C. (packed) fresh spinach leaves, roughly
12 oz. ricotta cheese
1 C. mozzarella cheese
1/2 C. grated Parmesan cheese (plus more
for serving)
1 large egg
1 T. fresh basil, finely chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/4 C. marinara sauce
Preheat oven 375 degrees F.
Cook pasta to al dente, accordg. to pkg.
directions; drain & set aside. Heat olive
oil in large skillet over medium-high heat.
When oil begins to shimmer, add garlic &
cook until it begins to brown, about 1-2
minutes. Add spinach & cook, stirring
occasionally, until leaves begin to wilt but
are still bright green, 3-4 minutes. Spinach
should be reduced by half; remove from
heat & let cool. In mixing bowl, stir
together spinach, ricotta, mozzarella,
Parmesan, egg, basil & salt/pepper until
thoroughly combined. Pour 1/2 C.
marinara sauce into bottom of a shallow
8″ X 8″ baking dish. Stuff each shell with
a generous amount of spinach mixture,
place in baking dish. Cover with remaining
sauce & bake, covered with foil, 25 minutes.
Remove foil & continue baking until top
begins to brown & sauce begins to bubble,
10-15 minutes more. Serve warm with a
dusting of Parmesan. Serves 4

(recipe: allfood.recipes)

Caramel Apple ‘Nachos’

2 apples (green Granny Smith, cored
& sliced
5 oz. caramel candies
1 tsp. water
1/4 C. chopped peanuts
2 T. mini chocolate chips
Unwrap caramels & place in a saucepan
with 1 tsp. water over medium-low heat.
Stir constantly until melted. Arrange sliced
apples on a plate; drizzle melted caramel
over slices. Sprinkle top with chopped nuts
& mini chocolate chips. Serves 3

(recipe: thepinjunkie.com)

Everything Breakfast Casserole

1 (16 oz) roll breakfast sausage
1/2 onion, chopped
1 bell pepper, chopped
2 C. shredded Cheddar cheese,
1/2 C. sour cream
1 can cream of mushroom soup
1 to 1 1/2 lb. shredded frozen
hashbrowns, thawed
7 eggs
1/2 C. milk
1/8 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper, to taste
Preheat oven 350 degrees F.
Brown sausage with onion & pepper in
a skillet until no longer pink; drain.
Transfer to a 9″ X 13″ pan. Mix in
sour cream, soup, hashbrowns &
cheese, reserving some cheese
to sprinkle over top. In a separate
bowl, mix eggs, milk, garlic & onion
powders, salt & pepper; pour over
mixture in pan. Bake, uncovered,
1 hour. Sprinkle top with reserved
cheese for last 10 minutes of
cooking time.

(recipe: allfood.recipes)

Garlic Cheddar Chicken

6 boneless skinless chicken
1/2 C. melted butter
2 cloves garlic, finely minced
1/4 tsp. salt
1/8 tsp. pepper
3/4 C. bread crumbs
1 1/2 C. Cheddar cheese, shredded
2 T. olive oil
Preheat oven 350 degrees F.
In a shallow bowl or plate, combine
melted butter, garlic, salt & pepper;
set aside. In another shallow bowl
or plate combine bread crumbs &
Cheddar cheese. Dip each chicken
breast into melted butter mixture
then press into bread crumb
mixture, completely coating each
breast. In a large, non-stick oven-
proof skillet, heat olive oil over
medium high heat. Add chicken
breasts & cook 1 minute per side,
until golden brown. Transfer skillet
to oven to finish cooking, about
7-8 minutes. Remove from oven
& let chicken rest 5 minutes before
serving. Serves 6

(recipe: Perdue.com)

Festive Apple Cranberry Salad

1/2 C. mayonnaise
1/2 C. balsamic vinaigrette salad
1 each: red & green apples,
coarsely chopped
8 C. coarsely chopped romaine
1/2 C. dried cranberries
1 (4 oz) pkg. crumbled feta cheese
1 C. coarsely chopped pecans,
Mix mayonnaise & salad dressing
until blended; add to chopped apples
in medium bowl – toss to evenly
coat. Spoon mixture into large
straight-sided clear bowl; top with
layers of all remaining ingredients
except nuts. Refrigerate 3 hours.
Toss gently just before serving &
sprinkle top with chopped nuts.
Makes 8 servings (1 1/4 C. each)

Salad can be refrigerated overnight.
Do not refrigerate nuts. Toss salad &
top with nuts just before serving.

*Toasting nuts: Preheat oven 350 degrees
F.; spread nuts in single layer in shallow
baking pan. Bake 8-10 minutes or until
golden brown, stirring occasionally. Nuts
can also be toasted in a ungreased
skillet. Cook on medium heat until
golden brown, stirring frequently.

(recipe: Kraft foods)

Hamburger/Wild Rice Casserole

1 1/2 lb. hamburger
1 small onion, chopped
1 1/2 C. celery chopped
3 T. butter
1 box Uncle Ben’s Wild Rice Original
2 T. soy sauce
1 can cream of mushroom soup
1 C. water
1 can chicken with rice soup
1 small can sliced mushrooms
Spray insides of crockpot with nonstick
spray. Brown hamburger, onion &
celery with butter; drain. Add rest of
ingredients plus hamburger mixture to
crockpot. Cover & cook on Low 4 hours.
Serves 6

(recipe: julieseatsandtreats.com)

Chocolate Mint Brownies

5 oz. dark chocolate
1/2 C. butter, cut into pieces
1 C. brown sugar, packed
1 tsp. vanilla
2 large eggs
1/4 C. flour
1/4 tsp. baking powder
1/2 tsp. salt
2 C. powdered sugar
4 T. butter, room temp.
2 T. milk
1 1/2 tsp. mint extract
green food coloring
6 oz. semi-sweet chocolate chips
6 T. butter
1 T. light corn syrup
Preheat oven 350 degrees F.
Melt dark chocolate & butter in a
double boiler over medium-low heat.
Stir occasionally. Once melted & well
incorporated, set aside to cool slightly,
until luke warm. Once cooled, stir in
brown sugar & vanilla. Beat in eggs,
one at a time. Mix with a wooden
spoon until chocolate mixture is
smooth & glossy. In another bowl,
sift together flour, salt & baking
powder. Beat in the chocolate
mixture until combined, being
careful to not over mix. Pour
batter into greased 9″ baking pan.
Bake 30-35 minutes until a toothpick
inserted into center comes out clean.
Allow to cool completely.
In large bowl beat 2 C. powdered
sugar & 4 T. softened butter until
fluffy. Add 4 T. milk & mint extract;
continue to mix. Add enough green
food coloring to turn the mixture
the desired green color. Spread
mint filling on top of brownies,
making sure it is even & smooth.
Melt remaining chocolate & butter
together in double boiler over
medium heat, stirring occasionally.
When chocolate is melted, remove
from heat & stir in corn syrup. Set
aside to cool slightly, about 5
minutes. Pour mixture over top of
brownies, making sure it is even &
covers the brownies completely.
Allow to cool & set before
serving. Serves 8

(recipe: allfood.recipes)

Crockpot Green Bean Casserole

1 C. French Fried Onions (French’s)
3 T. butter
10 oz. mushrooms, cut into 1/4″ slice
1 tsp. salt, divided
1 tsp. pepper, divided
2 cloves garlic, minced
1/2 tsp. dried thyme
1/4 C. flour
1 1/4 C. chicken broth
1 1/4 C. heavy cream
2 lb. green beans, trimmed/ cut into
1″ pieces
3/4 C. shredded sharp Cheddar cheese
2 slices hearty white bread, torn into pieces
2 T. unsalted butter, melted
2 C. canned Fried Onions
Place 1 C. French Friend onions in blender
or food processor; pulse until finely
ground – set aside. In large skillet melt
butter over medium heat; add mushrooms &
saute about 5 minutes. Increase heat to
medium-high; saute until liquid evaporates,
about 3 minutes. Add 1/2 tsp. salt, 1/2 tsp.
pepper, garlic & thyme – saute 30 seconds.
Add flour & ground onions to skillet; cook
1 minute. Slowly whisk in broth & cream;
bring mixture to boil. Reduce heat to medium-
low & simmer until sauce gets very thick,
about 10 minutes. Place green beans in
crockpot; stir in sauce. Cover & cook on Low
5-6 hours. Remove lid, stir in cheese &
remaining salt/pepper. Turn heat to WARM,
cover with lid.


Pulse bread  & butter in food processor
until coarsely ground. Place bread crumb
mixture along with 2 C. fried onions
in large skillet. Heat over medium-high
heat until golden brown, about 3-5
minutes. When ready to serve, pour
green bean mixture into a casserole
dish & top with onion mixture.
Serves 10

(recipe: spicysouthernkitchen.com)

Apple Snap Cookies

1 box yellow cake mix
1/2 C. cooking oil
1/2 C. applesauce
1 large egg
1 C. raisins
Preheat oven 350 degrees F.
Beat together cake mix, oil,
applesauce & egg until creamy;
stir in raisins. Drop batter by
1 T. at a time onto greased cookie
sheet. Bake 10 minutes or until
set & golden.

(recipe: Mary Free-Marys Recipe


It’s a rather quiet day here, think
I’ll go knit for awhile. Almost finished
a premie baby hat while waiting at the
doctor’s (3 month check-up: I’m doing


I KNEW there was something
else I wanted to add to this
post: while chatting with the
‘beginner’ tech at the doctor’s
office, she asked me what kind
of cancer I had, so I told her.
She sort of, to the side, said
“I should get a mammogram
sometime” (we’re talking she
was probably close to 30 yrs
old). That got me into asking
(no, I’d almost say DEMANDING)
she get one soon. I told her how
my tumors were found simply
BECAUSE I had regular mammo-
grams. That’s my reminder to
your check ups and mammo-
grams – they could save your life!
Like I told her: it’s a little pain for
a short while – MUCH BETTER
than the pain I had to go through
for the two surgeries & recovery,
let alone the radiation and it’s side
effects. A little pain is FAR BETTER
than a LOT of pain down the road.
PLEASE hear me!

I’m off my soap-box now;
stay warm, relax a little and enjoy this
pre-turkey time!



It’s been a DAY!


Today was the ‘return broken chair’ day – and we did . . . took about 1 1/2 HOURS, but we did it! Turns out the store was short staffed, they were getting in a truck delivery AND the young man at the counter had no idea what I was asking, even AFTER I explained it. Much checking, comparing prices/chairs and then they didn’t carry our broken chair but “Feel free to look around”. Ended up getting a refund of $211.00 towards a $300 chair with another 3 year warrantee (No, they don’t just extend the other one, sorry). Sigh. Then it was off to WalMart – to introduce my husband to the many ‘delights’ of that store. No particular purchases in mind, just an afternoon ‘out’. First thing my eyes light on is a big display of a toy doll – what caught my eye was the way they had made her mouth. I remember the Tiny Tears and Betsy Wetsy dolls of the 50′s – this one had a baby bottle and diapers with a BIG sign on the front of the box (which made me go into gales of VERY LOUD laughter): “Poops REAL, TINY CHARMS!” Really? TINY CHARMS? If I did that you’d be rushing me to the hospital! Turns out it comes with a little ‘charm’ bracelet but – couldn’t the designers come up with a different idea of where the charms CAME FROM??? WEIRD!!!

We meandered around the store, looking at various departments and picking up odds & ends like light bulbs, a candle that smells like Caramel Pecan Rolls (mmmmm!), some cellophane tape – the usual ‘stuff’. Ran into a lady that used to go to our church – that was nice. Quick stop at Little Caesar’s for their $5.00 pizza specials, and it was home to assemble the new chair and eat pizza. Not a bad way to spend a day!

Last night I thought I’d go for another try at loom weaving another men’s hat for the homeless shelter (tan & cream yarns – bad thing with the loom-you have to use 2 skeins together to get a nice, thick hat); I have about two more rows to finishing that one then decided to go on the other knit group site just to make sure of the time/date of their meeting in December. Good thing I did – they aren’t meeting in December! Well, guess that gives me a reason to slow down just a bit in creating for them – just a bit.

How are your Thanksgiving preparations coming? So far the only things I have on hand are 2 boxes of stuffing mix – that’s it! Found a different recipe for Cranberry Orange relish which I’m going to attempt (not real fond of my old recipe – it’s OK, but could be better). We’re still plowing our way through the various leftover cupcakes from Sunday School snacks, so not in the mood for sweets at them moment.


(new recipe for me to try)

Homemade Cranberry Sauce

1 (12 oz.) pkg fresh cranberries
1 C. sugar
1/2 C. fresh orange juice ( 2 fresh oranges)
1/8 tsp. salt
1/4 tsp. cinnamon
1 tsp. butter
1/2 tsp. vanilla
Pour cranberries into a deep skillet; pour
sugar, orange juice and salt; heat over
medium-high heat. Stir, they will foam-
berries will start to pop; keep stirring
until mixture is thick, about 10 minutes.
Remove from heat; add cinnamon, butter
& nutmeg; stir to incorporate. Cool to
room temp, then store in airtight
container in refrigerator; will keep for up
to a week. Makes 1 1/2 C.



Maple-Mustard Roast Chicken

1/4 C. maple syrup (or pancake syrup)
1/4 C. balsamic vinaigrette salad dressing
2 T. Dijon coarse ground mustard
6 chicken leg quarters (2 lb)
(if desired: fresh rosemary or thyme,
for garnish)
Preheat oven 400 degrees F.
Whisk syrup, vinaigrette & mustard
until blended; save half for later use.
Place chicken in single layer on half
of parchment-covered baking sheet.
Brush chicken with half of syrup
mixture. Bake 50 minutes or until
chicken is done (165 degrees F)
brushing chicken occasionally with
reserved syrup mixture.
Garnish with fresh rosemary or
thyme, if desired, when serving.
Serves 6

(recipe: Kraft foods)

Lentil Soup w/Beef & Red Peppers

1 lb. ground beef sirloin steak
4 C. beef broth
1 C. French lentils, rinsed & drained
1 C. water
3/4 C. coarsely chopped red pepper
(1 medium)
1/2 C. chopped onion (1 medium)
1/2 C. sliced carrot
1/2 C. sliced celery (1 stalk)
2 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/3 C. snipped fresh parsley
Trim fat from meat; cut meat into
3/4″ pieces. In nonstick skillet cook
meat over medium-high heat until
browned on all sides. Place in 3 1/2-
4 qt crockpot. Stir in broth, lentils,
water, pepper, onion, carrot, celery,
garlic, cumin & cayenne pepper. Cover
& cook on Low 7-8 hours or High 3 1/2-
4 hours. Stir in parsley. Serves 6

(recipe: bhg.com)

Chocolate Macaroon Layered Bars

Macaroon Layer:

3/4 C. unsalted butter (1 1/2 sticks),
cut into 1/2 inch chunks
2 C. flour
1/2 C. granulated sugar
1/2 tsp. salt

Chocolate Layer:

10 oz. semi-sweet chocolate chips


4 egg whites
3/4 C. granulated sugar
1/2 C. flour
1 (7 oz) bag sweetened flaked
Preheat oven 350 degrees F.
In food processor, pulse butter,
flour, sugar & salt until mixture
begins to form small lumps. Transfer
mixture to 9 X 13 pan; press evenly
onto bottom to make crust. Bake
15-17 minutes or until just golden.
Sprinkle chocolate chips evenly
over hot crust; allow to melt &
spread evenly with spatula.

In large bowl whisk together egg whites
& sugar until combined well. Stir in flour
& coconut. Drop small spoonfuls of
mixture onto chocolate layer; spread
gently. Bake 25-30 minutes until top is
golden. Cool completely in pan then
cut into bars. Makes about 2 dozen bars

Can be stored up to 5 days, covered, at
room temperature.

(recipe: allfood.recipes)
Pumpkin Butterscotch Cookie Bars

2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/8 tsp. ground cinnamon
2/3 c. granulated sugar
2/3 C. brown sugar, unpacked
1/4 C. melted unsalted butter
2 large egg whites
1/4 C. pumpkin puree
2 tsp. vanilla
2/3 C. butterscotch chips

8 oz. cream cheese, softened
1/2 C. powdered sugar
2 oz. melted semi-sweet chocolate
1/2 tsp. vanilla
Preheat oven 350 degrees F.
Lightly spray 9 X 13 pan with nonstick
spray. In large bowl, combine flour,
baking soda, salt, pumpkin spice &
cinnamon; stir to blend. In another
bowl, whisk sugars with butter, egg
whites, pumpkin & vanilla until light &
fluffy. Whisk dry ingredients into wet
ingredients in two additions until
batter is very well blended. If batter
looks more crumbly than smooth, add
a drop of water (one at a time) ONLY
if needed until it smooths out. Fold
in butterscotch chips; spread batter
onto baking pan using back of a
measuring cup to smooth evenly.
Bake 14-16 minutes until edges are
lightly brown & a toothpick inserted
into center comes out clean. Do not
over bake or bars will be dry. Let cool
completely on wire rack.
In large bowl using an elec. mixer, beat
cream cheese, powdered sugar & vanilla
until well-blended. Frost bars & drizzle
with melted chocolate*.
*To melt chocolate: Place chocolate in
a microwave-safe cup & heat 15 seconds;
stir & heat another 15 seconds; stir until
chocolate is melted.

Crockpot Pork Roast
w/Veggies & Gravy

1 (3 lb.) pork roast
3 T. olive oil
salt & pepper
5 russet potatoes, peeled & cubed
1 large onion, chopped
3 C. mini carrots
1 T. garlic, chopped
1/4 C. soy sauce
1/4 C. balsamic salad dressing
1/2 C. water
1/2 C. brown sugar

juices from the roast
2 (.87 oz, ea) pkgs pork gravy mix
1/4 C. water
1/4 C. milk
1 (10 oz) can cream of mushroom soup
Heat large skillet on medium-high heat.
Pour olive oil in pan; sprinkle roast
generously with salt & pepper on top &
bottom. Carefully place roast in pan;
allow it to get golden brown sear on
both sides. Spray insides of crockpot
with nonstick spray. Place seared roast
in crock; pour mini carrots around roast;
layer potatoes & onions on top. Place
chopped garlic in small bowl; add soy
sauce, balsamic vinaigrette, water &
brown sugar. Whisk ingredients, making
sure brown sugar gets dissolved; pour
all over top of potatoes & roast. Sprinkle
potatoes with salt & pepper. Cover &
cook on High 4-5 hours. (see note)
When roast has cooked through,
carefully pour juices from crockpot into
a medium-sized sauce pan. Turn crockpot
off; let meat rest, with lid on, 5-10 minutes
before serving. Add 2 pkgs pork gravy mix
to saucepan, along with milk, water & soup.
Whisk together to combine. Heat mixture
on stove to boiling, over medium-high
heat, stirring occasionally. Serves roast &
veggies with gravy drizzled over top.

NOTE: If you know your crockpot cooks
quickly, poster suggests cooking just the
meat & sauce together on Low 4 hours,
then adding veggies & cooking on High
for the additional 2 hours.

(recipe: jamiecooksitup.net)

Cream Cheese Cranberry Dip

2 (8 oz) pkgs cream cheese, softened
1 (14 oz) can jellied cranberry sauce
1/4 C. chopped cilantro
1/8 C. chopped green onion
1/4 tsp. cumin
1 T. lemon juice
Spread cream cheese on bottom of a
serving plate. In small bowl mix together
cranberry sauce, cilantro, green onion,
cumin & lemon juice; spread on top of
cream cheese. Serve with crackers.

recipe: julieseatsandtreats.com)

Cinnamon Frosted Pumpkin Cookies


1/2 C. shortening
1 1/2 C. sugar
1 egg
1 C. pumpkin
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt

Cinnamon Frosting:
1/4 C. butter, melted
1/4 C. shortening
1 1/4 C. powdered sugar
1 T. milk
3/4 tsp. vanilla
1/2 tsp. cinnamon
Preheat oven 375 degrees F.
In large mixing bowl, cream together
shortening & sugar; add rest of
ingredients-mix until combined.
Drop by teaspoon onto greased
cookie sheet. Bake 10-12 minutes
until edges are golden brown. Let
cool on pan 3-5 minutes; remove
to wire rack to completely cool.
Makes 36 cookies

Cream together butter & shortening
in a bowl; slowly mix in rest of
ingredients & spread over cooled

(recipe; julieseatsandtreats.com)

Spiced Pecans

1 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried ground orange
1 lb. pecan halves
4 T. unsalted butter
1/4 C. packed light brown sugar
2 T. packed dark brown sugar
2 T. water
Line a sheet pan with parchment paper;
set aside. Mix salt, cumin, cayenne,
cinnamon & orange peel together in
small bowl; set aside. Place nuts in a
10″ cast iron skillet on medium heat.
Cook, stirring frequently, 4-5 minutes
until they just start to brown & smell
toasted. Add butter & stir until melted.
Add spice mixture; stir to combine. Once
combined, add both sugars & water,
simmering until mixture thickens &
coats the nuts, 2-3 minutes. Transfer
nuts to prepared sheet pan & separate
them with a fork or spatula. Allow to
cool completely before transferring
to an airtight container for storage.
Can be stored for up to 3 weeks.
Makes 1 lb.

(recipe: foodnetwork.com)
I must say – our weather has really
turned cold/nippy/biting today;
while we were getting out of the car
at WalMart it felt like it was about
10 degrees F – I said that to my husband
and a lady getting out of her car next to
us said her car said it was 12 degrees F. -
that’s COLD! No more ‘snow’ but that
kind of chilly sure makes you MOVE
when getting from car to building!

Stay warm, friends!




Doin’ the Happy Dance!

dancing woman

A few years ago I bought a Big & Tall Office chair for my husband; a few months ago one of the arms on the chair just up and broke off! You could see, looking at the cut off part, where there had been a fault in the pouring of the plastic which probably caused the break. Husband was non-plussed about it – “It’s OK, I don’t really need both armrests.” I was thinking “I paid over $200 for that chair, we should take it in!” When we were in Office Depot/Office Max awhile ago one of the guys there accessed my account and said: “Your guarantee is still good!” (Husband still – “Don’t bother” – UGH!) Today I looked at the wear on the one good arm and said: “You know, we could STILL take it in” – got him to thinking about it. I wasn’t really sure just when I bought it or whether the warrantee was still in effect so I set to checking – YES! SUCCESS! I bought it sometime in December, 2012 and it was a 3 year (extra purchase) warrantee so I just relayed that information to husband and he replied: “Fine – we’ll take it in tomorrow!” YES!!! My thoughts were: “Why keep a broken armed chair that could be replaced with an entirely NEW one, especially since that’s WHY I bought the extra coverage!!!? (Now hoping that it doesn’t snow a lot tomorrow which might make him decide not to go – sigh).

Speaking of that ‘white stuff’, we got a small amount of snow last night. It was sort of light snowing today, but still nothing significant enough to make me not want to drive in it.


Apple Spice Cookies

3 medium apples
2 1/4 C. flour
1 1/2 C. brown sugar
1 T. apple pie spice*
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 C. milk
1 egg
1/2 C. unsalted butter
1 tsp. vanilla
1 tsp. baking soda
pinch of salt
3/4 C. total of any of the
* Apple Pie Spice
Make your own:
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cardamom
Preheat oven 350 degrees F.
Peel & dice apples finely; set aside.
In large bowl of hand (or stand) mixer
combine butter, sugar & milk; mix until
smooth. Add egg & mix. In separate
bowl, combine flour, apple pie spice,
cinnamon, nutmeg, baking soda & salt.
Add flour, a little at a time, to wet
ingredients until fully incorporated; mix
in vanilla. Fold in diced apples & any
optional ingredients at this time. Scoop
dough by heaping tablespoons onto baking
sheets lightly sprayed with nonstick spray
or covered in parchment paper. Bake
10-12 minutes until tops are golden brown.
Remove from oven & allow to cool
completely before storing in an airtight

(recipe: thelatinahomemaker.com)

Creamy Sweet Potato Soup

2 T. oil
1 C. chopped onion
2 small celery stalks, chopped
3 medium sweet potatoes (about 1 lb),
peeled & cubed
1 clove garlic, minced
3 C. vegetable broth
1 bay leaf
1 cinnamon stick
1/2 tsp. dried basil
1 tsp. fresh thyme (more for garnish)
1/4 tsp. salt
1/2 tsp. red pepper flakes
cubed apples – garnish
In Dutch oven saute celery  onion in
oil until tender; add remaining
ingredients (except apples) & bring to
boil over medium heat. Reduce heat &
keep soup at a simmer 25-30 minutes,
until potatoes are tender. Discard bay
leaf & cinnamon stick. Cool soup
slightly then process in a blender or
food processor in small batches until
smooth. Return to a pot & heat through.
Serve in bowls with garnish. Serves 4

(recipe: 12tomatoes.com)

Cheesy Beer Smokies
(Crockpot Appetizers)

1 (14.5 oz) jar cheese sauce
1/2 C. beer
1-2 tsp. Tabasco sauce
2 (14 oz, ea) pkgs. Lit’l smokies
Combine cheese sauce, beer &
tabasco sauce in crockpot until
combined. Add smokies & stir
until coated. Heat on Low 3-4
hours, stirring occasionally until
heated through. Serves 8

(recipe: julieseatsandtreats.com)
Shredded Potato Casserole

1 (10 3/4 oz) can cream of mushroom soup
1 C. sour cream
1/2 C. milk
1 C. shredded Cheddar cheese
1/2 C. butter, melted/divided
1 (30 oz) pkg. frozen shredded hash browns,
1 C. Rice Krispies
1/4 C. grated Parmesan cheese
Preheat oven 350 degrees F.
In large bowl, combine soup, sour cream,
milk, Chedd. cheese & butter; stir in hash
Grease a 9 X 13 pan; pour mixture into
pan & spread evenly. Combine Rice
Krispies, Parm. cheese & remaining
butter; sprinkle over top of mixture.
Bake, uncovered, 50-60 minutes.
Serves 8.

(recipe: julieseatsandtreats.com)

Lemon Chicken & Rice with
Roasted Corn

1/4 C. olive oil
8 garlic cloves, minced
1/3 C. dry white wine (or water)
zest from 2 lemons (2 T.)
juice from 1 lemon
2 tsp. dried oregano
1 tsp. fresh thyme leaves,
sea salt, to taste
ground black pepper, to taste
4 boneless chicken breasts,
skin on
1 lemon, cut into 8 wedges
2 C. white rice, cooked
1 C. roasted corn
Preheat oven 400 degrees F.
Warm olive oil in small saucepan
over medium-low heat; add garlic &
cook 1 minute but don’t let it turn
brown. Remove from heat & add
white wine, lemon zest, lemon juice
oregano, thyme & salt; pour into a
baking dish. Pat chicken breasts dry
with a paper towel & place them,
skin side up in wine sauce. Brush
them with olive oil & season with
salt/pepper. Tuck the lemon wedges
inside & around the pieces of
chicken. Bake 30-40 minutes or until
the chicken is done & skin is lightly
browned. If the chicken isn’t browned
enough, place under broiler 2 minutes.
Cover pan tightly with foil & allow to
rest 10 minutes. Serve with the juice
from the dish & a side of white rice
& roasted corn. Serves 4

(recipe: allfood.recipes)

Cranberry-Orange Cheese Ball

A Sweet/Tart ball
(overnight recipe)
1 C. dried cranberries, chopped
1/4 C. frozen orange juice concentrate,
16 oz. cream cheese, softened
1/4 C. confectioners sugar

Caramelized pecans:
3/4 C. pecans, coarsely chopped
1 T. butter
2 T. sugar
In food processor add cream cheese,
OJ and sugar; blend until smooth. Place
a sheet of waxed paper on counter &
place cream cheese mixture on paper.
Shape mixture into a ball the best you
can. Refrigerate and let mixture set
overnight to stiffen up a bit; you can
shape it better the next day when
it’s a little harder.
Candied Pecans:
Melt butter in a pan on medium heat;
add pecans & sugar – mix well, stirring
frequently, about 3-5 minutes. Do not
let them burn! Lay out a sheet of waxed
paper on surface and place nuts on sheet,
spreading them out. Let them cool.
When you are ready to serve cheese
Remove from refrigerator & shape better.
Take pecans with your hands and press
them onto the cheeseball until covered.
Place on a serving plate & serve.

(recipe: Leah-justapinch.com)

Easy Creamy Spinach Bake

1 stick butter
8 T. flour
1/2 onion, diced fine
3 cloves garlic, minced fine
2 C. milk
salt & pepper, to taste
1 pinch ground nutmeg
3 T. butter
24 oz. fresh baby spinach leaves
1/2 C. French Fried onions
Preheat oven 350 degrees F.
Melt 1 stick butter in a pot; sprinkle
in flour & whisk together; cook over
medium heat 5 minutes or until
light golden brown. Add onion & garlic;
stir, cooking 1 more minute. Add milk,
whisking constantly; cook 5 minutes
more. In separate pot, melt 3 T.
butter; add spinach in batches until
all are incorporated. Cook until wilted,
but not soggy, about 4-5 minutes.
Season cream sauce with salt/pepper/
nutmeg; add spinach to cream sauce,
stirring gently to combine. Pour mixture
into a 9″ X 9″ pan; spread out & top
with French Fried onions. Bake 20

(recipe: foodnfocus.com)

“Jiffy” Cornbread Casserole

1 (17 oz) can whole corn, drained
1 (17 oz) can creamed corn, drained
1 C. sour cream
1/2 C. margarine, melted
1 (8.5 oz) box Jiffy Corn Muffin mix
2 eggs
Preheat oven 300 degrees F.
Combine all ingredients in large
bowl; mix thoroughly. Pour into
a 2 qt. greased casserole d ish.
Bake 1 hour 40 minutes.

Note: if you’d like added ‘zing’:
add prepared green or hot
chilies to mixture

(recipe: recipelion.com)

Cream Cheese/Pimiento-
stuffed Celery

celery stalks
3 oz. cream cheese, room temp.
1 to 1 1/2 T. diced pimientos
Clean & cut celery stalks into 3-4″
pieces. In small bowl stir together
cream cheese & pimientos. Fill
celery with cheese mixture. Serve,
refrigerate leftovers.

(recipe: magnoliadays.com)

2 Ingredient Pumpkin Cake
w/Apple Cider Glaze

1 box yellow cake mix
1 (15 oz) can pumpkin puree

1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice
Preheat oven 350 degrees F.
Place dry cake mix & pumpkin
puree in large bowl; using elec.
mixer, beat until well incorporated.
(batter will be very thick). Pour
into a greased 7″ X 11″ x 2″ pan.
(this is a small rectangular pan)
Bake 28 minutes until a toothpick
inserted into center comes out
clean. Do not overbake. Let cool
5-10 minutes in pan, then flip out
onto a platter.
Combine glaze ingredients in a bowl;
it will be thick but pourable. Add more
sugar or cider if needed. Pour over cake
while still warm. Reserve some to pour
over each slice when serving. Serve
warm or at room temperature.

(recipe: noblepig.com)

Nothing much new around here;
started another men’s loomed hat
for the homeless shelter. Checked on
the website for the other knit group &
discovered they’re not meeting in
December – darn! I was kind of hurrying
up to get more things made to give them.
Oh well, there’s always another time, eh?

Stay warm, rest & relax when you can;
try to ENJOY yourself, at least once a
day! (for example: husband had a routine
doctor’s check up today and he came home
with Tubby’s Philly Steak & cheese (plus
mushrooms) sandwiches for us! YES! The
other ‘good’ thing is: I can’t eat a whole
12″ sub in one sitting, so I just finished
the other half for my dinner! Bonus! My
tummy is super full and I’m happily
writing to you!



“Just Can’t Win” type of day – sigh


It’s been one of those ‘ya just can’t win’ days so far. This morning I went to church wearing a skirt I hadn’t worn in a long time; I noticed when putting it on that it seemed a bit loose, but knew I’d lost about 6 lb. so just thought it was that. Today was my day to bring our Sunday School class snacks; husband was graciously coming in after me carrying the snacks. I came in the door carrying both of our Bibles & notebooks and my purse. I greeted our door guy and then raised my arms to put the Bibles/etc. up on the coat rack – you guessed it: Foomp! My skirt hit the floor! Super embarrassed but happy to have my trench coat on, I made a beeline to the Ladies bathroom for adjustments. Lucky for my a friend came in right after me and saw me digging in my purse for a safety pin (I didn’t have any) – she went back to her class and returned with a nice big one. Here’s where I get the ‘dumb’ award – I decided to go hang up my coat FIRST, then fix the skirt. Again – you guessed it: reached up my arms to hang up the coat and FOOMP! Skirt hit the floor AGAIN! THIS time I didn’t have the coat to cover up the ‘error’! I had just finished telling the doorman what had happened earlier and he had replied: “My wife has had that happen, too” when the skirt fell; SO GLAd I wore a slip! He graciously quickly averted his eyes while I scooped up the skirt and ran (AGAIN) to the bathroom. Let’s just say I learned a lesson: ALWAYS carry safety pins and, if you think it might be ‘loose’ – FIX IT AT HOME! While putting on my lipstick at home I accidentally dropped it; was happy to see that it only hit the counter, not me . . . until later at church a friend said: “HEY, you’ve got something here on your blouse” – yep, a smear of lipstick (I was too busy this morning rushing to have had an ‘extra’ glance in the mirror). Decided to wear my hair different today (just bought a new bun-holder type thingie) so I tried it out yesterday and it worked like a charm. Today, however, with my hair all bright, shiny & clean, it didn’t hold all that well – almost came down a good 2-3 times – sign . . . . JUST NOT MY DAY!  I guess, if it all comes down, I’m very glad the skirt didn’t do that while I was walking up the 3 steps to the choir loft – that way the entire church would have seen my embarrassment! There’s always a good side to each tail of woe – or at least that’s how I see it, anyway!


Creamy Raisin Rice Pudding

1 C. instant rice
1/4 C. raisins
2 egg yolks, beaten
1 1/3 C. milk
2 1/4 T. butter or margarine
1/4 C. sugar
1 tsp. cornstarch
1/4 tsp. vanilla
nutmeg, as needed
cinnamon, as needed
1 C. water
1/4 tsp. salt
Combine rice, water & salt in
3 quart saucepan; bring to a
vigorous boil. Reduce heat, cover
& simmer until all water is absorbed,
about 3 minutes. Combine sugar &
cornstarch; add milk, sugar mixture &
raisins to rice. Heat to boiling; boil
1 minute, stirring constantly. Remove
from heat; stir in butter & vanilla. Slowly
stir about 1 C. hot rice mixture into egg
yolks in a bowl. Stir in remaining
mixture into saucepan; cover & cook
over medium heat, stirring frequently,
just until mixture starts to bubble. Remove
from heat & serve warm or chilled. Garnish
with cinnamon & nutmeg. Serves 6

(recipe: allfood.recipes)

Crockpot Apple Pie

8 tart apples, peeled/sliced
1 1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 C. milk
2 T. butter, softened
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. Bisquick*
1 C. Bisquick*
1/3 C. brown sugar
3 T. cold butter
In large bowl, toss apples with
spices; place in greased crockpot.
Combine milk, soft butter, eggs,
sugar, vanilla & 1/2 C. Bisquick;
spoon over apples. Combine 1
C. Bisquick & brown sugar. Using
a pastry cutter, cut cold butter into
mixture & combine until crumbly.
Sprinkle over apple mixture. Cover
& cook on Low 6-7 hours or until
apples softened. Serves 12

*If you don’t have Bisquick:
you can substitute
1 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 T. shortening/oil or melted butter
(Makes 1 Cup Bisquick equivalent)

(recipe: sheknows.com)

Panera’s Cream Cheese Potato

4 C. chicken broth
4 C. peeled & cubed potatoes
1/4 C. minced onion
1/2 tsp. seasoning salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
1 (8 oz) pkg. cream cheese,
cut into chunks
Combine broth, potatoes, onion &
spices in pot; boil on medium
heat until potatoes are tender.
Smash a few of the potatoes to
release their starch for thickening.
Reduce heat to low; add cream
cheese & heat, stirring frequently,
until cheese melts.
Serves 4-6

(recipe: Food.com)

Crustless Pizza

1 (8 oz) pkg. cream cheese, room temp
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 C. grated Parmesan cheese


1/2 C. pizza sauce
1 1/2 C. shredded mozzarella cheese


pepperoni, chopped ham, sliced
mushrooms, chopped green/red
peppers, garlic powder, sliced olives

Preheat oven 350 degrees F.
Lightly spray 9 X 13 baking dish with
nonstick spray. In a bowl using an elec.
mixer, combine cream cheese, eggs, pepper,
garlic powder & Parm cheese; mix until
combined. Spread into bottom of baking
dish & bake 12-15 minutes until golden
brown. Allow crust to cool 10 minutes.
Spread pizza sauce on crust; top with
cheese & toppings. Sprinkle with garlic
powder & bake 8-10 minutes longer
until cheese is melted.

(recipe: myfridgefood.com)
Pumpkin Cookies w/Caramel Frosting

1 C. sugar
1/2 C. oil
1 tsp. milk
1 large egg
1 C. pumpkin puree (canned)
2 C. flour
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

Preheat oven 375 degrees F.
Using elec. mixer, beat sugar & oil;
add egg, milk, canned pumpkin &
vanilla – blend well. In separate
bowl, mix dry ingredients together.
Add dry ingredients to wet & mix,
just until incorporated. Drop
batter by spoonfuls onto a greased
cookie sheet. Bake 10-12 minutes.
Allow to cool before frosting.
Caramel Frosting:

3 T. butter
1/4 C. heavy cream
1/2 C. brown sugar, packed
pinch salt
2 C. powdered sugar
1 tsp. vanilla
In a medium saucepan, combine butter,
cream, brown sugar & salt; cook over
medium heat, stirring constantly, until
mixture comes to a boil. Remove from
heat & stir in vanilla & 1 C. powdered
sugar. Let frosting cool to room temper-
ature then stir in enough additional
powdered sugar to make a good
frosting consistency (You may not use
the entire extra cup). Spread frosting
over cooled cookies. Makes 24

(recipe: tastesbetterfromscratch.com)

Lasagna Alfredo Roll-ups

11 lasagna noodles*
2 1/2 C. Alfredo sauce
2 C. cooked chicken, shredded
3 C. mozzarella cheese, shredded
dash oregano
dash garlic powder
Preheat oven 350 degrees F.
Spray an 8″ X 8″ pan with nonstick
spray. Pour 1/2 C. Alfredo sauce to
just cover bottom of pah. Boil 8-10
C. water in large pot; cook noodles
until al dente (*2 extra noodles, just
in case they break). Drain & rinse
noodles with cold water to prevent
them from sticking to each other. Lay
out each noodle individually & blot
dry with paper towel. Spread about
2 t. Alfredo sauce over each noodle.
(if there is too much sauce, it will make
a big mess). Sprinkle oregano & garlic
powder on top of sauce. Spread out
1/9th of shredded chicken evenly over
each noodle. Add approx. 3 T. to each
noodle. To roll up: Start at one end &
roll noodle over toppings. You will
need to life the noodle a little to
prevent squishing out the sides while
rolling. Place rolls in prepared pan, seam-
sides down. Pour remaining Alfredo
sauce over top then top with remaining
cheese. Bake 30 minutes or until the
cheese is completely melted. Serves 3,
3 roll-ups each.

(recipe: myrecipes.com)

Cheesy Bruschetta Dip

1 C. Mozzarella cheese, shredded
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
3 cloves garlic, crushed
1 (14.5 oz) can diced tomatoes,
Preheat oven 425 degrees F.
In bowl beat cream cheese with elec.
mixer until creamy. Stir in Mozz. cheese,
mayonnaise, garlic & tomatoes, mix until
well combined. Spread into a glass pie
plate or 8″ X 8″ dish sprayed with non-
stick spray. Bake 16-18 minutes or until
top is golden brown.

(recipe: julieseatsandtreats.com)

Crockpot Chicken Marsala

4 boneless skinless chicken breasts
1 C. flour
3 T. olive oil
2 oz. prosciutto (or bacon)
8 oz. fresh sliced mushrooms
1/3 C. dry marsala wine (or
chicken broth)
1/3 C. chicken broth
1/4 C. chopped fresh parsley
Place flour in shallow bowl &
season with salt & pepper. Coat
chicken evenly with mixture,
shaking off excess. Heat olive
oil in a large skillet over medium
heat; brown chicken on both
sides (work in batches to not
over-crowd chicken); transfer
chicken to crockpot once
browned. In same skillet place
another 1 T. olive oil & prosciutto
until it becomes crisp; remove
onto paper towels. Add mushrooms
to skillet & cook until they become
brown; once brown stir in wine &
broth, scraping up browned bits
stuck to pan. Pour mushroom sauce
over chicken in crockpot. Cover &
cook on Low about 4 hours. Top
with cooked crumbled prosciutto &
chopped parsley. Serves 4

(recipe: momswithcrockpots.com)

Cinnamon Pear Cake

1/2 C. unsalted butter, softened
2/3 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 1/2 tsp. baking powder
pinch of salt
1/2 tsp. ground cinnamon
3/4 C. milk
1 pear, cut into rough chunks
1 1/2 C. Cool Whip, thawed
cinnamon, for dusting
Preheat oven 350 degrees F.
Grease a 9″ round baking pan;
set aside. In measuring bowl with
paddle attachment, cream softened
butter with sugar until light & fluffy.
Add eggs, one at a time, beating well
after each addition. Stir in vanilla;
add flour mixed with baking powder,
salt & cinnamon, alternately with the
milk. Beat until just combined; spread
batter evenly into prepared pan. Top
with pear chunks. Bake 45 minutes until
a toothpick inserted into middle comes
out clean. Let cake cool completely in
pan. Once cooled, remove & top with
Cool Whip. Dust top with cinnamon,
if desired. Serves 8-10

(recipe: roxanashomebaking.com)

Spiced Oven-Baked Potatoes & Carrots

10 medium potatoes (skin on)
1 small bag baby carrots
1 T. parsley
1 T. cilantro
1/2 tsp. ground black pepper
1 tsp. chipotle powder
1 T. seasoned salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. white pepper
1/4 C. olive oil (you might need
less – just enough to coat everything)
Preheat oven 400 degrees F.
Line a baking pan with foil. Wash &
cube potatoes to bite-sized pieces; add
to large bowl. Add oil, spices & herbs to
bowl; toss to coat evenly; spread onto
prepared foiled pan. Bake 30-40 minutes
until golden. Halfway through cooking,
use spatula to turn veggies over so they
cook evenly. Check after 30 minutes if
done. Serves 6

NOTE: You can also pre-cook this & wrap
in a foil parcel. Place on grill until ready
for serving.

(recipe: lovefoodies.com)

Our weather is still cooperating (sort of): it’s
29 degrees F., windy & chilly but still no
sticking snow (just a few tiny ‘dandruff’-
like flurries – nothing to worry about).

Gas Prices: I love the ‘variety’ some days:
a few days ago my local Clark station had
their lowest gas at $2.96/9 and I filled up.
Yesterday it was $2.99/9 and passing it
on the way to church today it’s now
$2.91/9 – go figure! (as long as it stays
under $3 – $4, I’m happy!)

Try to say warm and comfy – I’m going to
go read for awhile before going back to
church for choir practice and evening



Published in: on November 16, 2014 at 1:54 pm  Comments (2)  
Tags: , , , , ,



Youth hat & scarf for the homeless shelters

(not the best color in this photo but I tried – the yarn IS a bright yellow)

As I was finishing up knitting a youth hat for the homeless shelter I thought, perhaps, I could knit a matching hat for the Broomstick Lace scarf – you see the results. As I was thinking about it, it came to me that I ‘should’ be able to crochet the broomstick lace onto the knitting – so I gave it a try – it worked! Now I’m thinking that maybe I’ll try that idea on the ends of a regular knit scarf – that would ‘jazz’ it up a little, right? Yes, doing the Broom/Lace stuff takes more time (you have to put each loop onto the ‘stick’, then after you’ve got them all on, you have to crochet them all off again) – and, if you’re then going to knit with that same idea, you have to use a crochet hook to put the stitches on a knitting needle before you can proceed to knit – long process, but I like the results.


 Easy Teriyaki Chicken & Brown Rice

1 T. oil*
1 lb. boneless skinless chicken breasts,
cut into strips
1 1/2 C. water
1/3 C. teriyaki sauce
1/2 tsp. garlic powder
2 C. instant brown rice, uncooked
2 C. frozen broccoli florets
1/3 C. salted peanuts
Heat oil in large nonstick skillet on
medium-high heat. Add chicken; cook &
stir 5-7 minutes or until done. Add next
3 ingredients; stir & bring to boil. Stir in
remaining ingredients; cover & cook on
Low 5 minutes – remove from heat. Let
stand 5 minutes, fluff with fork. Serves 4

* Use 2 T. oil if using regular skillet

Note: For added color & texture, add
cut-up red peppers & carrots with the
(recipe: Kraft Foods)

Mexican Wedding Cookies

1 C. butter, softened
1 C. powdered sugar, divided
1 tsp. vanilla
2 C. flour
1 C. finely chopped pecans*
Preheat oven 350 degrees F.
Beat buter, 1/2  C. sugar & vanilla in
large bowl with elec. mixer until light &
fluffy. Gradually add flour, beating on
Low after each addition until blended.
Add nuts; mix well. Shape dough into
48 (1 inch) balls. Place 1 1/2 inches
apart, on baking sheets. Bake 14-15 minutes
until bottoms are lightly browned. Cool
5 minutes on sheets. Roll warm cookies,
one at a time, in remaining powdered
sugar in small bowl or shallow pan until
evenly coated; place on wire racks &
cool completely. Makes 24 servings,
2 cookies each.

*use a blender or food processor to
finely chop nuts. Be careful to not

(recipe: Kraft foods)

Cheesy Bacon/Ranch Pasta

1 lb. chicken breasts, cubed
1 (10 3/4 oz) can Cheddar cheese soup
1 (.4 oz) pkt. Ranch salad dressing mix
1/2 C. sour cream
1 (2.5 oz) pouch real bacon bits
(or cooked bacon, crumbled)
1 lb. pasta (your choice)
garnishes: cooked bacon crumbles,
shredded Cheddar cheese, or chopped
green onions
Add chicken, soup, ranch mix, sour cream &
bacon bits to 4-5 qt. crockpot. Cover & cook
on High 3-4 hours or Low 6-8 hours. Close to
end of cooking cook pasta accordg. to pkg.
directions until al dente; drain. Serve chicken
with sauce over cooked pasta. Serves 4

NOTE: recipe can be doubled, just cook in a 6
qt crockpot – cooking time remains the same
(recipe: CrockPot Ladies)
Pasta with Tomato/Basil/
Zucchini & Garlic

1 box penne pasta
1/3 C. olive oil
2 cloves garlic, chopped
2 medium zucchini, sliced thin
1 lb. plum tomatoes, chopped
(can substitute 1 (14.5 oz) can
diced tomatoes)
1/4 C. fresh basil, torn
salt & pepper, to taste
1/3 C. Parmiggiano-Reggiano
cheese, grated
Bring large pot of water to boil. Heat
olive oil in large skillet over medium
heat; add garlic – saute 1-2 minutes or
until garlic turns golden. Add zucchini
& saute 3 minutes. Add tomatoes &
basil; simmer 2 minutes, season with
salt & pepper. Cook penne pasta
accordg. to pkg directions in boiling
water; drain & toss with sauce.
Sprinkle top of dish with cheese &
serve. Serves 8

(recipe: Barilla.com)
Crockpot Pumpkin Cobbler

3 eggs
1 (29 oz) can pumpkin
1 (12 oz) can evaporated milk
1 C. granulated sugar
1/4 C. brown sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. vanilla
1 box Butter Pecan cake mix
4 T. brown sugar
3/4 C. melted butter
Go Withs: whipped cream,
ice cream, caramel ice cream

Beat eggs, slightly in large bowl.
Add pumpkin, evap. milk, sugars,
cinnamon, ginger, salt & vanilla;
mix well & pour into greased
Pour dry cake mix over
ingredients & sprinkle with 4 T.
brown sugar. Drizzle melted butter
evenly over top. Cover & cook on
Low 3-4 hours.
Great topped with “Go Withs”
listed above

(recipe: thegunnysack.com)

Wonton Jalapeno Poppers

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Monterrey Jack cheese
1 (4 oz) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
1 (16 oz) pkg. wonton wrappers*
oil, for frying
In medium bowl mix cream cheese, Mont.
Jack cheese, jalapeno peppers, garlic &
green onions. Fill wonton wrappers with
approx. 1 tsp. cream cheese mixture each.
Fold wrappers into triangles & press edges
with a moistened fork to seal.
In large, deep fry pan, heat oil over medium-
high heat. Drop 4 wontons at a times into oil
& quickly fry, turning once. Remove when
golden brown & drain on paper towels.
If you don’t want the frying, place them on
a baking sheet sprayed with nonstick spray
and bake 350 degrees F. 10 minutes.
*You can find them in the produce aisle

(recipe: myfridgefood.com)

Creamy Spinach Bake

1 T. butter, melted
1/2 C. chopped onion
1 clove garlic, minced
1 (8 oz) pkg. cream cheese,
1 (8 oz) tub sour cream
3 eggs
1/8 tsp. pepper
2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
1/8 tsp. ground nutmeg
Preheat oven 325 degrees F.
Melt butter in small skillet on
medium heat. Add onions &
garlic; cook & stir 5 minutes or
until crisp-tender. Beat cream
cheese, sour cream, eggs &
pepper in large bowl using elec.
mixer, until blended. Add onion
mixture & spinach; mix just
until blended. Spoon into a
9″ square pan that has been
sprayed with nonstick spray.
Sprinkle top with nutmeg;
cover & bake 45 minutes or
until heated through & lightly
browned, uncovering after
30 minutes. Serves 8

(recipe: Kraft Foods)

Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese
In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)

Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (10 oz) can evaporated milk
1 C. light brown sugar
3 eggs, slightly beaten
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 C. (2 sticks) butter, melted
1 c. coarsely crushed graham
crackers or pecans/walnuts
1/2 C. toffee bits (optional)
Ice Cream, Whipped cream
or Cool Whip (toppings)
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan lightly
with nonstick spray. In large
bowl combine pumpkin, milk,
sugar, eggs & pumpkin pie
spice; stir to combine & pour
into pan. Sprinkle dry cake mix
on top, then nuts/crackers &
toffee chips (if using). Pour
melted butter over top & bake
45-50 minutes until center is
set & edges are lightly browned.
Serve with ice cream or whipped
cream/Cool Whip, if desired.

(recipe: Facebook)


Went grocery shopping today and was
mildly surprised at a few items that have
gone up in price: milk: $4.00 a gallon and
cream cheese $1.99 ( I think). Definitely
going to wait until milk is on sale at
another store before paying that price.
Yes, I’m ‘frugal’ (or, you could say a
cheapskate) – my husband has called me
that before, but then on the next breath
goes on to say that I’ve saved him lots &
lots of money over the years just by being
careful with our spending – go figure!

We were ‘lucky’ again last night – the
temperatures dropped into the 20′s but
there was just a very light dusting of
snow on the roof of the garage (Yay!);
I KNOW that we will get a big dose of
the white stuff soon enough, so I’m
going to be happy for as long as I can.

The grocery store had pork steak on sale
so that’s what we’re having, along with
baked potatoes and some sort of vegetable.
I like when I don’t really have to ‘plan’ a
dinner – when I see a meat on sale and it’s
on a night when I have the time to cook -
that always works for me!

Not sure why, but it’s felt like Saturday for
me all day today – glad I still have another
day before church Sunday! I’m in charge of
Sunday School class snacks this week, so
getting them organized before going to church
takes a little extra time. This time I felt like
I’d move off the ‘beaten path’ of mostly
sweets every week – I bought a variety pack
of frozen appetizers from Gordon Foods -
am going to heat them on trays just before
we leave (I think there’s something like 60
little pinwheel snacks – I LOVE them; cheese &
some sort of meat – Yes, I’m lazy – I don’t feel
like going down the basement just to read
the box for ingredients for you – sorry . . .).
Also got a box of 30 Eggnog cream puffs – they
were on sale for $3.99; plus found some apple/
caramel cake mix on sale at the grocery store
today so I’m thinking cupcakes frosted with
cream cheese frosting. (I KNOW – I said I’d
veered from the sweets, but not totally!)
Anyway, what doesn’t get eaten comes home
and I KNOW they will disappear!

Enjoy your day!



Getting ‘em Done!


Today is a nice, Fall day – 32 degrees (ripe for the ‘s’ word), clear AND we did have a slight dusting of ‘s’now last night – just enough to see a little on the garage roof, nothing to freak about. Early this A.M. we got our grandson (8 a.m.) – right now he’s happily playing a game on my husband’s computer. Earlier we played the card game ‘WAR’ – I won but I wasn’t trying. I love having him here except it’s a bit difficult, at times, keeping him amused. (Tonight is Parent/Teacher conferences at his school, so the kids have the day off). Earlier, while he was happily playing a football game I was able to finish TWO projects! YAY!


The “Broomstick Lace” crocheted scarf (child length)

Since I still have quite a bit of this bright yellow yarn left, I’m going to knit a hat to go with it. Next we have the 2-day knit “Keyhole Scarf”


This was a Beginner/Easy pattern – it fits a woman (a little less than one skein of yarn). Next time (IF I knit another one, I’m going to try to ‘customize’ the ends into points, if I can) I was amazed – all that time worrying about how to KNIT a keyhole, and viewing a 2 minute video showing me how to do the ‘Loop Cast On’ and I was ‘off to the races’ – it was THAT easy! Amazing! See? You CAN learn something new – keeps your brain active!

LOTS & LOTS of great-sounding holiday recipes coming in – making me wonder exactly what I’m going to cook on Thanksgiving besides mashed potatoes & turkey! I’ll try to keep posting rather consistently in order to include as many “Holiday” recipes as I can BEFORE the day!


Crockpot Corn Pudding

2/3 C. flour
1/2 C. yellow cornmeal
3 T. sugar
1 T. baking powder
1/4 tsp. salt
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn,
2 eggs, beaten
1 C. sour cream
8 T. (1 stick) unsalted butter,
Spray insides of crockpot with nonstick
spray. In small bowl mix all dry ingredients;
set aside. Pour both corns, eggs, sour
cream & melted butter into crockpot;
whisk together. Add in dry ingredients
& mix until combined. Cook on Low
3-4 hours, stirring about halfway
through. During last 45 minutes of
cooking, prop lid open slightly to vent
steam. The pudding is done when the
outer edges have started to brown &
center is set. Serves 6-8

(recipe: thefrugalfoodiemama.com)

This one REALLY has me intrigued!

Crockpot Cranberry-Pecan Stuffing

1 (12 oz) bag sage & onion cubed stuffing
1 C. leeks, chopped (or green onions)
1/2 C. dried cranberries
1/2 C. golden raisins
1/2 C. chopped pecans
3 C. chicken broth
1/2 C. butter, melted
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. ground mustard
Spray insides of crockpot with nonstick
spray. Add cubed stuffing, leeks,
cranberries, raisins & pecans to crockpot.
In medium bowl, whisk chicken broth,
melted butter, egg, salt & pepper; pour
over bread mixture in crockpot – gently
fold together. Cook on Low 3-4 hours.
Serves 12

(recipe: kraftedkoch.com)

Garlic/Buttermilk Mashed

3 lb. Yukon Gold potatoes
2-3 C. water
5 garlic cloves, peeled/smashed
1 tsp. salt
1/2 tsp. pepper
1/2 – 3/4 C. buttermilk*
1/2 – 3/4 C. sour cream
3 green onions, sliced (optional)
Scrub potatoes & cut into 1″ pieces.
Combine potatoes, garlic & salt in
crockpot; add water just until covered.
Cook on Low 4-6 hours until potatoes
are tender; drain potatoes & return
to crockpot. Mash potatoes & add
butter, buttermilk & sour cream; continue
mashing adding buttermilk & sour cream as
necessary to achieve desired consistency.
Season with salt/pepper to taste &
sprinkle top with green onions, if desired.
Serves 6-8

*If you do not have buttermilk;
Pour 1/2 T. vinegar or lemon juice in
a 2 cup measuring cup. Add enough
milk to bring to desired amount
needed. Stir & let stand 5 minutes-
now you have buttermilk.

(recipe: julieseatsandtreats.com)

Apple-Spice Dump Cake

3-4 C. peeled/thinly sliced
1 box spice cake mix
6-8 pats butter

Pecan topping:
1/4 C. brown sugar
1/4 C. oats
1/2 C. chopped pecans
vanilla ice cream
Spray insides of crockpot
with nonstick spray. Place
apples on bottom. Pour
cake mix over apples &
spread evenly. Dot butter
evenly over cake mix; do
not stir ingredients. Mix
together topping ingredients
& sprinkle over top. Cook
on High 4 hours.
Serve with vanilla ice cream,
if desired.


Aunt Mildred’s Noodle Kugel

1/4 C. butter
1 (8 oz) pkg. egg noodles, uncooked
3 eggs, beaten
4 oz. cottage cheese
2 C. milk
1/3 C. sugar
1 1/2 tsp. vanilla
12 oz. crushed pineapple, with
cornflake crumbs, to top
Preheat oven 350 degrees F.
Melt butter in a 9″ X 13″ pan; add
noodles & spread out. Combine
remaining ingredients (except
crumbs) in a bowl
& spread over
noodles. Top with crumbs & bake
1 hour.

Note: some traditional kugel
recipes require adding raisins -
your choice.

(recipe: allfood.recipes)

Cranberry Pecan Puffs

12 oz. fresh cranberries
3/4 C. sugar
1 tsp. cinnamon
1/4 C. orange marmalade
1 T. lemon juice
6 oz. cream cheese, softened
2 (15 oz, ea) rolls refrigerated
pie crust dough
1/4 C. chopped pecans
Preheat oven 400 degrees F.
Remove pie crusts from fridge &
set on counter to soften. In a
saucepan over medium-high heat,
add cranberries, sugar, cinnamon,
marmalade & lemon juice; heat to
boiling, then reduce heat & simmer
15 minutes; set aside to cool. Roll
out one pie crust & cut dough into
3 inch X 3 inch pieces (all pieces
won’t be exact, but that’s OK). Place
1 T. cream cheese in center of a piece
of dough; cover with 1 T. cranberry
mixture & sprinkle with pecan pieces.
Take each side of dough & fold over
the filling. It doesn’t have to be perfect,
just enough to keep the cranberries &
cream cheese inside. Place on a baking
sheet & repeat with rest of dough/filling.
Bake 15 minutes until golden brown.
Makes 12 servings.

(recipe: onceamonthmeals.com)

Turkey Stuffing Bake
(individual servings or casserole)

1 C. water
1 C. chopped red bell pepper
1/2 C. long grain white rice, uncooked
1/2 C. chopped onion
1 (8 oz) pkg. herb-seasoned stuffing mix
2 C. water
3 eggs, lightly beaten
4 C. chopped, cooked turkey or chicken
1 (10 3/4 oz) can cream of chicken soup
1/2 C. sour cream
1/4 C. milk
Preheat oven 350 degrees F.
Coat eight (10 oz) ramekins or a 3
qt. rectangular baking dish with
nonstick spray. In medium saucepan
bring 1 C. water to boil; stir in bell
pepper, rice & onion. Reduce heat to
Low; cook, covered, 15-18 minutes until
rice & vegetables are tender. In large
bowl combine stuffing mix & 2 C. water.
Stir in eggs, turkey & half of soup. Stir in
cooked rice mixture then transfer
mixture to prepared ramekins or casserole
dish. For ramekins: Bake, uncovered,
20-25 minutes, for casserole dish: bake,
uncovered, 35-40 minutes. Let stand
5 minutes before serving.
In small saucepan combine remaining
soup, sour cream & milk; cook over Low
heat until heated through, stirring
frequently. Spoon sauce over individual
ramekins or large casserole. Serves 8

(recipe: bhg.com)

Crustless Pumpkin Pie

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 C. brown sugar
1/2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
2 T. butter, melted
2 tsp. pumpkin spice
Combine all ingredients in
crockpot & cook on Low 2-4
hours, rotating crock to cook

(recipe: recipesthatcrock.com)

Bacon-crusted Cheeseballs

6 slices bacon, fried crisp
8 oz. cream cheese, softened
1/2 C. shredded cheese (Cheddar?)
2 T. chopped fresh chives
3/4 tsp. garlic powder
In small bowl combine cream cheese,
shredded cheese, chives & garlic powder;
chill 20-30 minutes. Crumble bacon & place
 in a shallow bowl. Using a scoop or spoon,
roll up a walnut-sized ball of cheese
mixture; coat with bacon crumbles &
place on a plate; repeat with remaining
cheese/bacon. Place food picks into each
cheeseball & chill until serving. Makes 12

(recipe: 247lowcarbdiner.blogspot.com)

Harvest Fruit ‘n Nut Pies

4 Granny Smith apples, cored/peeled/ sliced
1 C. cranberries
1/2 C. pineapple chunks
1/2 C. chopped walnuts
1 C. sugar
2/3 C. brown sugar, packed
1/4 C. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
4 (9 inch) deep-dish pie crusts
3 T. butter
Preheat oven 400 degrees F.
Mix together apples, cranberries, pineapple,
walnuts & sugar. Sift together brown sugar,
flour, cinnamon & nutmeg; add to apple
mixture; mix gently. Arrange 2 pie crusts
in two 9″ pie plates. Divide filling mixture
evenly between pie crusts; dot each with
butter & cover with remaining 2 pie
crusts, crimping edges to seal. Cut small
slits in top of pie for steam venting. Bake
45 minutes. Makes 2 pies.

(recipe: Rhonda G-Marys Recipe Exchange)

Balsamic Maple Acorn Squash


1 large acorn squash (1 1/2 lb)
1/4 c. balsamic vinaigrette dressing*
3 T. maple syrup (or pancake syrup)
1/2 tsp. ground nutmeg
Preheat oven 400 degrees F.
Cut squash lengthwise in half; remove &
discard seeds. Place halves, cut sides
down, on cutting board. Cut each half
crosswise into 6 slices, place in large bowl.
Mix remaining ingredients until blended;
add to squash & toss evenly to coat. Spread
onto foil-covered rimmed baking sheet &
bake 45 minutes until squash is tender,
turning after 25 minutes. Serves 6

*can substitute Italian salad dressing

(recipe: Kraft Foods)

Vegetable Beef Soup

2 lb. ground beef
olive oil
6 Yukon Gold potatoes, diced
8 carrots, diced
3 celery stalks, chopped
1 large yellow onion, chopped
3 cloves garlic, chopped
1 bag frozen green beans
1 bag frozen corn
4 C. beef broth
1-2 C. water
1 (28 oz) can diced tomatoes
2 bay leaves
Heat olive oil in large stock pot over
medium heat. Add ground beef &
brown; drain then remove from
pot & set aside. Add more olive oil
to same pot; add celery, onion,
potatoes & carrots – saute until
onions are translucent. Add ground
beef back to pot; pour in beef stock,
water, tomatoes, frozen green beans &
corn, and bay leaves. Bring to a boil;
reduce heat to simmer. Cover & cook
1 hour, stirring occasionally. Season
with salt & pepper & serve.
Serves 6

(recipe: allfood.recipes)

I’ve got to say, even though the weather
people are predicting SNOW, I’m glad that,
so far, we’ve only got a DUSTING! YAY!

Enjoy your day – rest a little, have a nice,
hot cup of something warm & pleasing -
take a little time for yourself!




Super Happy!


Last night was Knit/Crochet night and one of our ‘long time’ regulars attended after having been absent for a few weeks. She joined our group about 5-6 years ago just before her marriage; they’ve wanted children for years. She’s been through a lot of procedures/surgeries/infusions, etc. but last night she announced she is FINALLY PREGNANT! SO excited for her! (Of course, the group immediately said: “We’ll have to have a shower!” (she’s not due until my birthday, June 18th, so we have lots of time to prepare.) Immediately I began thinking of what I can knit for her (I’m pretty sure she’ll get several blankets – one lady is already planning on making two ‘blue jean’ quilts for her: one for a girl/one for a boy). I’m (for starters) going to knit her a bunny toy (see below) and some baby blocks:

000_0034_square                                      5641455944_35e9712dcc_z

I’m sure, as time goes on, I’ll think of other things – this baby is truly going to be SPOILED, as it should be. She told me last night that her doctor gave her a baby site that gives you updates, week-by-week, as to the size/development of the baby – right now it’s the size of a raspberry! How neat! She said the site gives an ‘idea’ of each stage: first it was the size of a poppy seed, then sesame seed, then blueberry and now a raspberry. (and, of course, I added “Eventually a WATERMELON!) Just super happy for them!!!

Re-reading my post (before publishing) brought back the Bible verse I wrote on our birth announcements for each of our sons; remember, I too, was unable to get pregnant (we tried 8 years, then adopted each son). Here is the verse that’s close to my heart:

“For this child I prayed; and the Lord hath given me my petition which I asked of Him.”  I Samuel 1:27

Well, weather-wise we’re still ‘in the clear’ as far as the ‘white stuff’ – last night it rained lightly and was pretty windy, but no snow – yet. Today: 32 degrees F (perfect ‘snow’ temp), and chance of flurries, low 25 degrees F. tonight. My husband reminded me: “FLURRIES aren’t ‘STICKING SNOW” – I tend to forget – so NOT ready for the ‘real deal’, even IF I live in Michigan!


Crockpot Pumpkin Butter

1 (15 oz) can pumpkin
1/2 C. apple juice
3/4 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
Spray insides of crockpot. In a
bowl combine all ingredients;
pour into crockpot.Cover &
cook on High 4-5 hours, stirring
occasionally until butter is thick
enough to stick to a spoon turned
upside down; or Low 8 hours.
Spoon butter into a jar and allow
to cool completely in refrigerator
before using. It will keep in fridge
up to one week or in freezer up to
6 months.

(recipe: myfridgefood.com)
Bacon Chili Corn Chowder

3 slices bacon, chopped into 1/2″ pieces
1 1/2 large yellow onions, diced
1/2 C. scallions, chopped
2-3 T. butter
6 ears corn, shucked/shaved off cob
(5 C.)
1-3 whole Chipotle peppers in Adobo
sauce, diced
1 (4 oz) can diced green chilies
1 (32 oz) can chicken broth
2 C. heavy cream
3 T. cornmeal
salt & pepper, to taste
In large pot cook bacon over medium
heat; once cooked add onion – stir &
cook 3-4 minutes. (optional: remove
some of bacon & use for garnish)
After onions start to soften, add butter,
melt, then add corn. Stir & cook 2 minutes.
Add both chilies; stir & cook 1-2 minutes.
Pour in chicken broth; bring to simmer,
then add cream. In a small bowl add
cornmeal with a little water; mix then
pour into soup. Allow to cook & thicken
for 15 minutes. If you want it thicker,
add a little more cornmeal mixed with
water, then let simmer another 10-15
minutes. Serves 8

(recipe: 12tomatoes.com)

Ricotta Spinach Lasagna

1 box lasagna noodles
2 T. olive oil
3 T. butter
3 T. flour
1/2 C. onion, diced
2 (10 oz, ea) pkg. frozen spinach,
2 lb. Ricotta cheese
3 C. milk, gently warmed
1 c. Parmigiano-Reggiano cheese,
grated & divided
salt & pepper, to taste
Preheat oven 375 degrees F.
In large skillet cook onion in olive oil
4-5 minutes. Add spinach & season
with salt & pepper, saute 5 minutes;
remove from heat to cool.  Combine
ricotta & 3/4 C. Parm. cheese; season
with salt & pepper. In a saucepan, melt butter
& add flour; cook 2-3 minutes. Add warm
milk & bring to a simmer, whisk sell
so there are no lumps, season with salt &
pepper. When sauce comes to a simmer,
cook an additional 5 minutes. Spray a
9 X 13 pan with nonstick spray. Spread
1/2 C. milk/flour mixture in bottom of pan.
Top with 4 lasagna noodles, 1 C. ricotta
mixture & a sprinkling of Parm. cheese.
Repeat same patter for 3 more layers.
Top layer: Spread remaining sauce &
ricotta mixture, sprinkle with Parm.
cheese & bake 35-40 minutes or
until golden brown & bubbly on top.
Before cutting, let it rest 5 minutes.


Oven-baked BBQ Chicken

3 cloves garlic, minced
1/4 C. olive oil
1 tsp. smoked paprika
1 T. lemon juice
salt & pepper
1 1/2 C. your favorite BBQ sauce
Cut each chicken breast in half. Place garlic,

olive oil, paprika & lemon juice in a gallon-
sized zip lock bag; add chicken, close bag
securely & turn over several times allowing
chicken to coat. Refrigerate bag 1 hour
(up to 24 hours).

Preheat oven 400 degrees. Spray 9 X 13″
pan with nonstick spray & place chicken
evenly in pan. Sprinkle chicken with salt &
pepper; discard marinade. Cover pan with
foil & bake 40 minutes. Remove foil. There
will be some liquid in bottom of pan;
carefully remove that from pan. Drizzle
BBQ sauce over top of each chicken piece.
Brush sauce around sides so that each
breast is covered. Return to oven, uncovered,
5 minutes longer. Remove from oven, drizzle
more BBQ sauce (if desired) & bake another
10 minutes. (Applying the sauce 2-3 times
will help sauce get sticky.) Serves 6-8

(recipe: jamiecooksitup.net)

Bacon-Pear Salad

1/3 C. vegetable oil
3 T. lemon juice
1 C. (4 oz) shredded Parmesan
cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/4 tsp. salt
1 large head romaine lettuce,
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled & thinly sliced
1/4 C. minced fresh chives
pepper (optional)
Blend oil, lemon juice, 1/2 C. cheese,
Wors. sauce, garlic & salt in food
processor or blender for 10 seconds.
Toss lettuce, bacon & dressing in
large bowl & arrange on salad plates.
Top with pear slices, chives & remaining
cheese. Sprinkle with pepper, if desired.
Serves 6

(recipe: facebook)
 Apple Dumplings

3/4 C. flour
1/4 tsp. salt
1 stick unsalted butter, cut into
cubes & chilled well
1/4 to 1/2 C. ice water
2 large Granny Smith apples,
peeled/cored & cut into eight wedges
4 T. unsalted butter
1/2 C. brown sugar
1 tsp. cinnamon
vanilla ice cream, for serving
Combine flour & salt in large bowl or
food processor. Using pastry blender
or food processor, cut butter into flour/
salt mixture until it resembles coarse
crumbs with several pea-sized pieces
remaining. Mix in water, one tablespoon
at a time, until dough holds together. Turn
out onto a large sheet of plastic wrap; wrap
tightly into a disk & refrigerate at least 15
Preheat oven 350 degrees F.
Roll dough into a large circle on a floured
surface; cut into 16 wedges. Roll each apple
wedge up in a wedge of dough & arrange in
a 8″ X 8″ baking pan. Melt butter in small
saucepan over medium heat; stir in brown
sugar & cinnamon – drizzle over dumplings.
Bake until dough is lightly browned & apples
are softened, about 25 minutes. Serve warm
with vanilla ice cream, if desired. Makes 16

(recipe: chattavore.com)

Pasta with Butternut Squash

1 box (Barilla) campanelle pasta
1/3 C. bacon, cut into small pieces
1/4 C. olive oil
1/2 C. onion, chopped
1 lb. butternut squash, peeled/
1 sprig fresh rosemary
1 1/2 C. chicken broth
salt & pepper, to taste
Saute bacon in large skillet over
medium-high heat until crispy; drain
& place bacon on a plate. Heat olive oil
in same skillet; add onions & rosemary-
saute until onions are golden. Add
squash & chicken broth; simmer 10-15
minutes until squash gets soft. Discard
the rosemary. Season with salt & pepper.
Place half of the squash mixture in a
blender & process until smooth. (you can
thin the sauce more by adding more
chicken broth). Return sauce to pan.
Cook pasta accordg. to pkg directions then
toss with sauce. Top cooked mixture
with cooked bacon when serving.
Serves 8

(recipe: barilla.com)

Hungarian Goulash

3 T. vegetable oil
1 lb. fresh mushrooms, sliced
2 medium onions halved & sliced
2 red bell peppers, chopped
3 garlic cloves, finely chopped
1/2 tsp. sea salt
2 lb. lean beef chuck, cut into
1 1/2″ pieces
1/4 C. sweet paprika
3 T. flour
2 tsp. caraway seeds
2 C. beef broth
4 tsp. tomato paste
egg noodles, cooked
Heat oil in heavy pan over medium
heat; add beef & brown. Stir in
paprika, flour & caraway seeds;
cook 1 minute. Add 1 C. beef broth
then transfer to crockpot. Place
remaining ingredients in crockpot;
cook on Low 8-10 hours or until
beef is tender. Serve over cooked
egg noodles.
If you want it thicker, add 1 tsp.
cold water & 1 tsp. cornstarch
to mixture & bring to a boil.

(recipe: midgetmomma.com)

Bacon Jalapeno Deviled Eggs

12 large eggs, hard boiled/peeled
1 C. mayonnaise
1 1/2 tsp. rice vinegar
3/4 tsp. ground mustard
1/2 tsp. sugar
2 jalapenos, seeded/chopped
6 pieces bacon, cooked crisp/crumbled
Slice hard boiled eggs in half, lengthwise.
Remove yolks; place yolks in a bowl. Mash
the yolks with a fork; add mayo, vinegar,
mustard & sugar; stir to combine. Mix in
jalapenos & bacon. Place mixture in a ziplock
bag & cut a small hole in bottom corner of
bag. Using bag as a pastry bag, fill each egg
yolk hole with mixture; sprinkle tops with
paprika. Refrigerate until ready to serve.
Makes 24

(recipe: realhousemoms.com)

Pumpkin Pancakes

1 1/4 C. flour
1 1/2 tsp. baking powder
1 1/2 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/8 C. vegetable oil
1 egg, slightly beaten
1 1/2 C. buttermilk (1/8 to
1/4 C. more if needed to keep
batter thinner)
1/3 C pureed pumpkin (or canned)
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
In medium bowl add flour, baking
powder, sugar, salt & baking soda;
whisk with a fork to blend. Add
vegetable oil, egg, buttermilk; stir
until mixture is well blended. Add
pumpkin, vanilla & pumpkin pie
spice; stir. Heat frying pan to medium
heat. Oil cooking area slightly & pour
batter on surface in small circles.
(Poster noted she uses 1/2 C. batter
for each pancake). Flip pancake when
you see edges become dry and small
bubbles form & pop on surface. After
flipping, cook another 1-2 minutes.

NOTE: Turning pancakes is much
easier if you spray the spatula with
nonstick spray.

Makes about 9 (4″ – 5″) pancakes.
Serve warm with syrup

(recipe: allfood.recipes)

Got adventurous last night right before
going to Knit Night and decided I’d tackle
the knit ‘Keyhole Scarf’. I had printed up
about 4-5 different ‘easy’ patterns – still
none of the ‘keyhole’ directions made
much sense to me, but I selected the one
that had the words “EASY/BEGINNER” on
it. So far it’s really ‘easy’ – you just keep
knitting a regular scarf until it’s about
27″ long, then you do the keyhole. I’ve
got about 18″ done so far – am planning
on going on YouTube to watch various
videos on how to do the “Loop Cast On”
(in middle of row) – something I’ve never
done before. Am hoping it works out
really easy – we’ll see. (this would be for
the Historical Society’s winter sale early
in December) – we’ll see how ‘easy’ these
are to knit! (Am still plugging away at the
Broomstick Lace scarf – should have that
finished by end of week. They’re “OK” -
not saying I’m planning on doing another
one any time soon, but I just had to prove
to myself I could remember how to do
it again!

Hope your day is going well and you’re
inside, warm & toasty (that is – IF you’re
in a colder climate!) Tonight is my special
needs group’s Music/Birthday night – those
always go by really fast: I play piano/they sing,
we switch to prayer requests (which means
I & others go around the room with paper
& pen recording their individual request),
we do a general prayer for the requests, then
a quick prayer for the snacks, serve said snacks
and it’s time to go home! Don’t have a lot
planned for the day – just knitting, constructing
a homemade chicken pot pie, then off to my



Monday Mutterings


Really nice Fall day here – 57 degrees F., somewhat sunny; spent the early part of the day running around shopping. Our local Sears store will be closing (I think, in December) so I stopped in there; happily discovered that a lot of their clothing was 50% off! I visited there last week but really wasn’t thinking straight and came out with nothing. Later in the week I thought: “Wait! CHRISTMAS!” so today I very happily scored flannel pajama bottoms for both younger sons, socks, a polo shirt for middle son and a flannel shirt for youngest – score! Then I traipsed over to the perfume/jewelry aisle and bought myself a Christmas present: a $20 perfume box (perfume/body lotion & dusting powder) for $10, and a nice pair of cubic zirconium earrings for $8! This girl was HAPPY leaving Sears today! Went to Office Max and bought printer cartridges then took advantage of their “Get a $10 gift card for over $59 in HP ink purchases” – another score! Finished up with grocery shopping; I don’t know about you, but every once in awhile I tend to draw a complete blank when it comes to what I’m going to cook for the week – same here, today. Oh well – we won’t starve.

Our gas prices are down to $2.96/9 (they went up to $3.09/9) for a few days – glad they’re coming down again!


Pumpkin Pie Cupcakes

2/3 C. flour
1 (15 oz) can pumpkin puree
3/4 C. sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2 tsp. Pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
whipped cream
Preheat oven 350 degrees F.
Line a 12-cup muffin tin with
paper liners. In bowl, whisk
together flour, baking powder,
baking soda, salt & pumpkin
pie spice. In large bowl whisk
together pumpkin puree, sugar,
eggs, vanilla & evaporated milk
until well combined. Add in dry
ingredients & whisk until no
streaks of flour remain & batter
is smooth. Fill each muffin cup
with approx. 1/3 C. batter. Bake
20 minutes & let cool 20 minutes.
Remove cupcakes from pan & chill
in fridge 30 minutes. Top with
whipped cream & sprinkle tops
with more pumpkin pie spice or
cinnamon before serving.
Makes 12

(recipe: cakescottage.com)

Butternut Squash Lasagna

3 lb. butternut squash peeled/
seeded/ cut into 1/4 -1/2″ thick slices
3 T. olive oil
1/2 tsp. salt
1/4 C. butter
6 cloves garlic, minced
1/4 C. flour
1/2 tsp. salt
4 C. milk
1 T. snipped fresh rosemary
9 no-boil lasagna noodles
1 1/3 C. finely shredded Parmesan
cheese (5 1/2 oz)
1 C. whipping cream
Preheat oven 425 degrees. Lightly grease
a 15 X 10 X 1″ baking pan. Place squash
in pan; add oil & 1/2 tsp. salt – toss gently
to coat then spread in an even layer. Roast,
uncovered, 25-30 minutes until squash is
tender, stirring once. reduce temp. to
375 degrees F.
In large sauce pan, heat butter over medium
heat; add garlic, cook & stir 1 minute. Stir in
flour & 1/2 tsp. salt. Gradually stir in milk.
Cook & stir until thickened & bubbly. Stir in
squash & rosemary. Lightly grease a 9 X 13
pan or 3 qt. rectangular casserole dish. Spread
about 1 C. sauce into prepared dish. Layer 3
of the noodles in dish; spread with 1/3rd
remaining sauce. Sprinkle with 1/3 C. Parm.
cheese. Repeat layering: noodles, sauce, Parm.
cheese two more times. Pour whipping cream
evenly over layers in dish then sprinkle with
remaining 1/3 C. Parmesan cheese. Cover with
foil & bake 40 minutes. Uncover & bake 10
minutes longer until edges are bubbly & top
is lightly browned. Let stand 10 minutes before
serving. Serves 8-10

(recipe: bhg.com)

Bacon-wrapped Stuffed Sweet Peppers

28 mini sweet peppers
8 oz cream cheese, softened
1/4 C. hot sauce
2 T. powdered Ranch salad dressing
28 strips bacon
(wooden toothpicks)
Preheat oven 350 degrees F.
Beat cream cheese until smooth; add
hot sauce & powdered Ranch dressing
mix; mix until well blended. Cut sweet
peppers in half lengthwise (scoop out
seeds) fill with cream cheese mixture.
Wrap each pepper with a piece of
bacon & secure with a wooden
toothpick. Bake 25-30 minutes on
broiler pan. Remove toothpicks &
serve immediately. Makes 28

(recipe: thegunnysack.com)

Crockpot Italian Chicken

1 (8 oz) pkg. cream cheese, softened
2 cans cream of mushroom or chicken
1 lb. boneless skinless chicken breasts
1 1/2 envelopes dry Italian salad dressing
1 pkg. extra wide egg noodles
Place chicken in crockpot. Pour dry
dressing mix over chicken. In small bowl
cream together soup & cream cheese;
pour over chicken. Cook on Low 4-6
hours. Boil noodles; drain & serve with
chicken. Serves 4

(recipe: julieseatsandtreats.com)

Easy Overnight Ham & Cheese Caserole

1 (10 oz) pkg. frozen chopped
spinach, thawed
4 eggs
2 C. milk
1/2 C. mayonnaise
1 T. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1 (20 oz) ham steak, diced
3 c. shredded sharp Cheddar
cheese, divided
2 medium carrots, grated
2 medium turnips, grated
1 (20 oz) pkg. refrigerated
shredded potatoes
Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick
spray. Place spinach in a mesh
strainer & squeeze out as much
water as possible; set aside. In
large bowl beat eggs with milk,
mayonnaise, mustard, salt/pepper
& onion powder until smooth. Stir in
squeezed spinach, ham, 2 C. cheese,
carrots, turnips & potatoes. Spoon
mixture into prepared pan. Sprinkle
remaining 1 C. cheese over top.*
Bake 45-60 minutes or until puffed
& golden and a knife inserted into
the center comes out clean. Serve
warm. Makes 12 servings.

*At this point the casserole can be
covered & refrigerated for up to
1 day

(recipe: dallasnews.com)

Baked Pears w/Walnuts & Honey

2 large ripe pears
1/4 tsp. ground cinnamon
2 tsp. honey
1/4 C. crushed walnuts
(optional): yogurt or frozen yogurt
Preheat oven 350 degrees F.
Cut pears in half (top to bottom) &
place on a baking sheet. (you can
also cut a small sliver off of the outside
skin to make them sit flat). Using a
measuring spoon or melon baller,
scoop out seeds. Sprinkle cut sides
with cinnamon, top with nuts &
drizzle 1/2 tsp. honey over each.
Bake 30 minutes. Remove, cool &
eat. Serves 4

(recipe: skinnytaste.com)

3-Ingredient Chicken & Gravy

4-6 boneless, skinless chicken
thighs (frozen is OK)
1 pkg. onion soup mix
1 (13.75 oz) can cream of
mushroom soup
Cooked rice, noodles
or mashed potatoes
Place chicken thighs in bottom
of crockpot; sprinkle onion soup
mix on top. Spoon soup over
chicken. Cover & cook on Low
4-6 hours. Remove lid, shred
chicken. Serve chicken & gravy
over rice, noodles or mashed
potatoes. Serves 4

(recipe: 365daysofcrockpot.
Green Chili Cheesy Rice Bake

1 lb. ground beef or turkey sausage
2 C. cooked rice
1 1/2 C. salsa or picante sauce
2 (4 oz, ea) cans green chiles
1 C. shredded Cheddar cheese
In large skillet brown sausage over medium-
high heat; drain. Add in cooked rice, salsa &
green chiles; stir & heat up rice & salsa. When
heated through sprinkle cheese on top &
serve when melted. Serves 6

NOTE: You can also pour mixture into a baking
dish (8 X 11), sprinkle cheese on top & bake
400 degrees F. 10 minutes, then serve.


Cake Mix Apple Cobbler

1 box yellow cake mix
1 (20 oz) can apple pie filling
6 T. butter, melted
Place pie filling in bottom of crockot.
Spread cake mix over top then spoon
butter onto cake mix; DO not mix.
Cook on High 4 hours.
VERY GOOD with vanilla ice cream!

(recipe: sixsistersstuff.com)

Pepperoni-cheesestick Roll Ups

1 (8 oz) pkg. refrigerated crescent
foll dough
4 cheese sticks, halved
1 (3.5 oz) pkg. sliced pepperoni
2 T. butter, melted
1/2 tsp. Italian seasonings
1/4 tsp. garlic powder
1 T. grated Parmesan cheese
(optional: marinara or ranch sauce
for dipping)
Preheat oven 350 degrees F.
Take each crescent dough triangle &
place about 6 pepperoni on bottom
of triangle (wide end). Place 1 half-
cheese stick on top & roll up. Place,
seam side down, on a cookie sheet;
repeat using all dough. Bake 10-15
minutes until golden brown. While
cooking, combine melted butter,
Italian seasonings, garlic powder &
cheese in small bowl. Remove baked
triangles from oven; brush with garlic
mixture. Serve with marinara or ranch
for dipping.

(recipe: chefrecipe.es)

Craft-wise I’m back ‘at it’ with my ‘wanting to
make all things for all charities’ – to my chagrin.
(I know, by now, you are probably getting tired
of me repeating this, I’m guessing it’s my
Type A personality – wanting to please all
people all the time). I finished the easy-stitch
white scarf (see photo below) and wanted to
make another scarf. Since the white scarf was
too thin for a homeless person, it’s going to
the Historical Society for their December
sale. I remembered I had another bright red
(but rather thin) fuzzy yarn, so I thought I’d pair
up the thin/white with the thin/red – that was
a disaster – ended up ripping that out after
about a foot of knitting (You couldn’t see the
variation in the two colors – it just sort of
blobbed together!). Remembering I had more
red, I tried putting two strands of red together -
you guessed it – another disaster! I went up
to size 11 needles (those are rather big); still
ended up with the yarn tangling (too many
fuzzies) AND it was difficult/hard on my
wrists to knit. After about a foot knitted I
said to myself: “Do you REALLY want to
struggle through a good week of knitting
LIKE THIS???” (answer: Heck NO!) so I ripped
that out, too. Feeling totally frustrated and
a tad sorry for myself, I grabbed my ‘old
faithfulls’ – my needles used for knitting
baby hats and knit up a white & (thin)
red baby hat – that did the trick in
satisfying my need to create! Think I’ve
decided, for now, to stick to knitting
children’s sized hats for the homeless
and maybe looming adult hats. Don’t
know if you remember my posting a
photo of what’s called “Broomstick
Lace” a few months ago; I saw a
video on YouTube on how to do it
(I had done it a good 30+ years ago).
When shopping the other day I got
a great buy on a Red Heart Super
Saver skein of yarn for $2.99 in
BRIGHT yellow – I grabbed that and
set off to make a child’s scarf in
Broomstick Lace. I’d forgotten just
how quickly this goes (it IS a bit
of a difficult maneuver using this
HUGE plastic knitting needle and a
crochet hook, but once you get the
hang of it, it’s not too bad (done in
short time spurts, of course!). I’ve got
about 3 feet done now and will
probably finish it soon. (now I don’t
feel quite so clumsy/awkward doing
it). Ah, the things I do for crafts – eh?


Hope you’re having a great day – just looked
at our weather forecast for the rest of this
week (not sure if you’ve heard that the Arctic
Blast is coming our way). Here’s what’s to
be coming for Michigan:

Tues 70% chance showers, high 67
Weds rain & snow likely
Weds flurries, high 35
Thurs. 60% chance of snow high 34

Oh, goody, right? Ah, weather -
what can ya do? For those of us who
grew up in Michigan, you just kind of
learn – if it’s Michigan – it’s gonna be
COLD in winter!

Have a great day!



Just Plain Thursday


Nothin’ special planned for today – quick trip to the grocery store later, maybe some knitting – nothing special. Looking over todays posts on Facebook, there are LOTS of great-sounding recipes so I decided to just post recipes! Here ya go:


Crockpot Apple Butter

10-12 apples (depending on size)
1/2 C. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 C. water
splash lemon juice
Core & peel apples. Place apples,
spices, water, brown sugar & lemon
juice in crockpot. Cook on Low
10 hours. Stir occasionally. After
10 hours, uncover & cook on Low
until consistency of apple butter
gets a little thicker. Place apple
butter in blender & pulse until
smooth. Can be refrigerated.

(recipe: CrockPot Moms)

Cornbread Chicken Enchilada

1 (8.5 oz) box corn bread mix
1 (10 oz) can enchilada sauce
1 (14 oz) can whole kernel corn
1 (4 oz) can green chiles, drained
2 C. cooked chicken breast, shredded
1 C. salsa (your choice)
1 1/2 C. Mexican-4 cheese blend,
1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 T. fresh cilantro, chopped
1 tsp. ground cumin
1/8 tsp. red pepper flakes
Preheat oven 400 degrees F.
Grease 9 X 13 pan. In large bowl
stir milk, egg, butter & cornbread
mix until well incorporated; pour
into pan & bake 15-20 minutes or
until just set. Combine enchilada
sauce, salsa, green chiles, corn,
cumin & red pepper flakes together
in bowl. Remove cornbread from oven,
poke the op all over with a fork & pour
enchilada mixture over top. Spread
shredded chicken on top & sprinkle
with cheese. Return to oven & bake
15-20 minutes longer until cornbread
is cooked & cheese is melted. Remove &
let cool 5-10 minutes; garnish with cilantro
& serve hot. Serves 6

(recipe: 12 tomatoes.com)

Holiday Bacon Appetizers

1 sleeve country-club style crackers
3/4 C. grated Parmesan cheese
1 lb. thinly sliced bacon
Preheat oven 250 degrees F.
Lay crackers face up on a large rack
over a baking sheet or broiler pan.
Scoop about 1 tsp. grated cheese onto
each cracker. Cut pkg. of bacon in half
(or cut pieces individually). Carefully,
so cheese doesn’t fall off, wrap each
cracker with half piece of bacon,
completely covering cracker. It should
fit snugly around cracker, but not be
pulled too taut. Place crackers on rack
& bake about 2 hours. Serve immediately
or at room temperature. Makes 36

(recipe: foodnetwork.com)
Fried Ravioli Appetizers

olive oil
1 C. buttermilk
2 C. Italian-style bread crumbs
1 box cheese ravioli (about 24)
1/4 C. freshly grated Parmesan cheese
1 jar marinara sauce, heated
(for dipping)
Pour enough oil in large frying pan to
reach a depth of 2 inches. Heat oil over
medium heat until 325 degrees F. While
oil is heating, place buttermilk & bread
crumbs in separate shallow bowls. Working
in batches, dip ravioli in buttermilk & coat
completely. Allow excess buttermilk to drip
back into bowl. Dredge ravioli in bread
crumbs & place on a baking sheet; repeat.
Fry ravioli in batches, turning occasionally,
until golden brown, about 3 minutes. Using
a slotted spoon, transfer to paper towels
to drain. Sprinkle fried ravioli with Parmesan
& serve with heated marinara sauce for
dipping. Serves 4-6

(recipe: foodnetwork.com)

Baked Ziti with Sausage

3 C. ziti or other tube pasta, uncooked
1/2 lb. Italian sausage, sliced
8 T. butter or margarine
1 C. sliced fresh mushrooms
1/2 C. chopped onion
1/2 C. flour
2 1/4 C. milk
2 C. shredded mild Cheddar cheese,
1/2 C. grated Parmesan cheese
1/2 tsp. pepper
Preheat oven 350 degrees F.
Cook ziti accordg to pkg. directions;
drain. In saucepan, brown sausage;
remove from pan & drain on paper
towels. Melt butter in a large, oven-
safe skillet & saute mushrooms, pepper
& onion until just tender. Blend flour
into vegetable mixture, stirring until
well blended & bubbly. Gradually add
milk & cook over medium low heat,
stirring constantly, until mixture begins
to boil. Continue to cook & stir 1 minute.
Stir in 1 1/2 C. Cheddar. Sprinkle remaining
1/2 C. Cheddar, Parmesan & pepper over top
then bake 30 minutes until hot & bubbly.

(recipe: allrecipes.com)

Hearty German Bean Soup

2 T. butter
1 carrot, coarsely grated
1 potato, coarsely grated
1 T. chopped onion
1 1/2 C. water
2 C. baked beans (or one 14 oz.
can pork & beans)
1 (13 oz) can evaporated milk
1 C. chopped cooked ham
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. savory
parsley, for garnish
Melt butter in a large saucepan; add
carrot, potato, onion & water. Cover &
simmer 10 minutes; stir in remaining
ingredients (except parsley). Cook over
medium heat, stirring occasionally, until
mixture just comes to a boil. Garnish
individual servings with parsley. Soup
can be thinned with a bit of milk or
cream. Serves 8

(recipe: recipelion.com)

Layered Pumpkin Dessert

25 gingersnaps, finely crushed
(about 1 1/3 C.)
1/4 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese,
1/2 C. sugar
1 1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 (3.4 oz, ea) pkgs. vanilla
instant pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip,
thawed, divided
1/2 C. chopped pecans
Preheat oven 350 degrees F.
Mix cookie crumbs & butter;
press onto bottom of 9 X 13 pan;
bake 10 minutes. Beat cream cheese
& sugar using elec. mixer until blended.
Add pumpkin & spices; mix well. Add
eggs, one at a time, beating at Low
speed after each just until blended;
pour over crust. Bake 30 minutes or
until center is almost set. Cool 1 hour.
Beat pudding mixes & milk in medium
bowl with whisk 2 minutes. Stir in 1
C. Cool Whip & spread over dessert;
cover with remaining Cool Whip.
Refrigerate 3 hours or until firm.
Sprinkle top with chopped nuts before
serving. Serves 16

(recipe: Kraft foods)

Dill Veggie Dip

1 C. plain Greek yogurt
1 C. mayonnaise
2 T. dill weed
2 T. dried onion
2 T. parsley
1 tsp. seasoned salt
crackers or fresh cut veggies,
for dipping
Mix all recipe ingredients
together; refrigerate several
hours or overnight.

(recipe: julieseatsandtreats.com)

Southwestern Veggie Skillet

6 C. cooked brown rice
1 (15 oz) can black beans, rinsed/
1 (15 oz) can whole kernel corn,
4 fresh tomatoes, diced
1/2 C. red onion, diced
1/2 C. cilantro, chopped
1 jalapeno pepper, seeded/diced
2 T. fresh lime juice
1 T. olive oil
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2 dashes hot sauce
In medium bowl, combine black
beans, corn, tomatoes, onion,
cilantro, jalapeno, lime juice,
oil, salt, pepper & hot sauce.
Place a scoop of hot cooked rice
in a bowl or on a plate; top with
a generous scoop of black bean
mixture. Stir together before
eating. Serves 6

(recipe: food.com)

Quick & Creamy

Company Cake

1/2 C. (1/2 of 8 oz tub) Kraft Philadelphia
cream cheese spread
2 T. sugar
1 1/2 C. Cool Whip, thawed
1 (16 oz) pkg. prepared coffee cake
Mix cream cheese spread & sugar in
medium bowl using whisk until blended;
stir in Cool Whip. Cut cake horizontally in
half; spread Cool Whip  mixture on bottom
half & top with sliced cake top. Serves 16

(recipe: Kraft Foods)

10:45 a.m. and it’s just plain GRAY
outside; temp. 45, possible showers
later today (oh, goody). Hope you
are able to have a GREAT day, in
spite of whatever the weather
throws at you and/or the circumstances
of your day. Remember:




Published in: on November 6, 2014 at 10:47 am  Comments (1)  
Tags: , , , ,

Get every new post delivered to your Inbox.

Join 289 other followers