Happy Monday!

Photo from last year’s special needs group Harvest Party

Well, friends – I survived the Harvest Party/Dance! This past Friday found me helping out from 4:30 – somewhere after 9 p.m. (when I got just too tired to keep on keeping on, so I went home! – party ended at 8:30). We had a lot more people come than we thought would BUT we were prepared! Our leader bought 270 hot dogs! (We cooked 150 and there were leftovers . . . but I was just too tired to even care about bringing some home…sigh). The kids had a great time chatting/eating/dancing so it was all worth it. I’d say we had about 45 kids? attend and about 10 teens from the church volunteered to help out, also.

I have been getting in SO MANY yummy sounding recipes I just couldn’t resist sharing some:

===============

 Holy Cow Cake

1 (18 oz) box devils food cake mix
1 1/3 C. water
1 1/4 C. vegetable oil
3 large eggs
1 (8 oz) jar caramel ice cream topping
1 (14 oz) can sweetened condensed
milk
1 C. Butterfinger candy bars, crushed
1 (12 oz) tub Cool Whip, thawed
8 oz. cream cheese, softened

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. In bowl
mix dry cake mix, oil & eggs using an
elec. mixer – blend on Low speed
1 minute; scrape sides of bowl & mix
on medium speed 2 more minutes.
(batterh will be thick) Pour batter into
prepared pan, smoothing top evenly.
Bake 35-38 minutes until cake springs
back when lightly pressed with your
finger & just starts pulling away from
pan sides. Remove from oven & poke
holes in top of cake using a drinking
straw or chopstick. Cool on wire rack.

Topping:
Place caramel topping & sweetn’d
cond. milk in small bowl & stir to
combine. Spoon mixture over warm
cake so it can seep down into holes.
Measure out half of crushed candy
bars & sprinkle pieces over cake.
In large bowl mix Cool Whip & cream
cheese – blend using elec. mixer on
Low speed until smooth & combined.
Spread mixture over candy-covered
cake. Sprinkle remaining crushed
candy on top & refrigerate 20
minutes before cutting into squares &
serving.
Store cake, covered in waxed paper,
in fridge up to 1 week.

(recipe: americantimesfood.com)
———————————

Roasted Autumn Veggie Soup

2 lb. sweet potatoes (about 4 medium)
2 lb. carrots (about 8 large)
1 1/2 lb. parsnips (about 6 medium)
2 large onions, quartered
6 cloves garlic, peeled
1/4 C. canola oil
3 (32 oz, ea) cartons chicken broth
1 C. evaporated milk
1 tsp. salt
1/2 tsp. black pepper
minced fresh parsley & sage,
optional garnishes

Preheat oven 400 degrees F.
Peel & cut sweet potatoes, carrots &
parsnips into 1 1/2″ pieces; place in
large bowl. Add onions & garlic; drizzle
with oil & toss to coat. Spray two
15 X 10 X 1 inch baking pans with
nonstick cooking spray & divide
veggies between pans. Roast 40-50
minutes until tender, stirring occasionally.
Transfer veggies to Dutch oven. Add broth,
milk, salt & pepper & bring to boil. Simmer,
uncovered, 10-15 minutes.Cool soup
slightly & puree in blender in batches.
Return to pan & heat through. Serve
with optional garnishes. Serves 12 (4 quarts)

(recipe: tasteofhome.com)
—————————–

Southern Smothered Pork Chops
(crockpot)

4 center-cut pork chops
1/4 C. flour
3/4 tsp. poultry seasoning
1/2 tsp. salt
2 T. olive oil
1 1/2 C. chicken or beef broth
1 medium onion, chopped

Suggested ‘sides’:
cooked mashed potatoes (for 4)
cooked rice or noodles (for 4)

Pour flour, poultry seasoning &
salt in zip-lock bag – shake to mix.
Add chops & shake until lightly
coated. Heat heavy skillet large
enough to hold all chops over
medium-high heat. Add oil &
heat until it shimmers. Place
chops in pan & saute 2-3 minutes
per side until golden brown. Remove
chops from pan & add 2 T. flour
mixture from bag to skillet; stir a
few seconds to cook flour. Add
about 1 C. broth & cook, stirring,
to lift any browned bits from pan.
Add remaining broth & turn off
heat. (Reserve remaining flour
mixture for later).
Place onion in bottom of crockpot &
lay chops on top. Pour liquids from
pan over chops. Cover & cook on
High 2 hours. Remove about 1 C.
of liquids from crockpot into a
small bowl; stir in remaining flour
mixture from bag & mix until
completely smooth. Return this
mixture to crockpot, stirring to mix.
Cover & cook 30-45 minutes more.
Serves 4

(suggested sides: mashed potatoes or
cooked noodles or rice)

(recipe: allfreeslowcookerrecipes.com)
———————————–

Roasted Corn Chopped Salad
with Lemon Vinaigrette

1 can whole kernel corn
2 Romaine hearts, finely chopped
1 shallot, thinly sliced
1/4 C. slivered basil leaves
1/4 C. crumbled feta cheese
1/4 C. lemon juice (fresh from 1
large lemon)
2 T. prepared Dijon-style or
stone ground mustard
2 T. honey
3 T. olive oil

Drain & pat corn dry. Add 1 T. oil to a
skillet & heat to searing hot. Add corn
carefully & let roast 6-8 minutes,
stirring only occasionally, until it
develops a nice brown caramelization;
remove from heat & let cool.
Add chopped romaine & shallots to a
large bowl; crumble feta into bowl &
add cooled corn. In small bowl whisk
together lemon juice, mustard, honey &
remaining 2 T. olive oil to make dressing.
Drizzle dressing over salad & toss. Serve
immediately Serves 4

(recipe: slowcookergourmet.net)
———————————–
Crockpot 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 pie spice

Combine all ingredients in crockpot;
stir to combine. Cover & cook on
Low 2-4 hours. Serves 6

(recipe: recipesthatcrock.com)
———————————–
7-Layer Chicken Enchilada Dip

2 T. butter or margarine
1 box Hamburger Helper “Cheesy
Enchilada” flavor
1 3/4 C. water
1 C. milk
1 (15 oz) can black beans, drained/
rinsed
2 C. chopped deli cooked rotisserie
chicken
1 (16 oz) can refried beans
1 C. sour cream
1 C. shredded Mexican-blend cheese
(OR) 1 C. Cheddar cheese, shredded
1/4 C. chopped pickled jalapeno chilies
1 tomato, diced

tortilla chips

In 10-inch skillet melt butter over
medium heat. Stir in uncooked rice
(from Hamb. Helper box); continue
cooking 2-3 minutes until rice starts
to brown. Stir in water, milk, seasoning
packet (from Hamb. Helper) & black
beans – heat to boiling. Reduce heat,
cover & simmer 20 minutes, stirring
frequently. Stir in chicken; cover &
remove from heat – let rest 5 minutes.

Spread refried beans on 14-inch serving
platter. In small bowl,  mix sour cream &
topping (from Hamb. Helper box) – spread
over beans. Top with hamburger mixture,
cheese, jalapeno chilies & tomato. Serve
with tortilla chips for dipping.

(recipe: Mike Suddaby-FB, from Old El
Paso)
————————————–

Cheesy Bundt Bread

3 C. flour, sifted
1 C. sharp Cheddar cheese, grated
1 C. Parmesan cheese, grated
2 large eggs
3/4 C. sour cream
3/4 C. plain Greek yogurt
1/2 C. unsalted butter, melted
1 tsp. baking soda
1 T. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix flour, baking
soda, baking powder, salt, garlic
& onion powders in large bowl
until combined. Whisk eggs, sour
cream & yogurt together & pour
into dry mixture. Add melted
butter & stir to combine. Mix
cheeses into mixture & pour into
prepared Bundt pan, spreading
evenly to edges. Bake 50-55
minutes until a toothpick inserted
close to center comes out clean.
Remove from oven & cool 10
minutes before slicing. Serves 8

(recipe: 12tomatoes.com)
=======================

Our weather is now typical Fall in Michigan –
temperatures in the 50’s & 60’s (although
it’s supposed to get up into the 70’s later
in the week – YAY!).

Knit project wise: still working on ONE baby
blanket in my old Plume pattern (lime green) –
have about 1/4th done. Finally made an
executive decision last night & ripped out
another baby blanket I’d been working on;
not really fond of pattern and kept making
big mistakes 10-12 rows BELOW where I’d
been working – time for that one TO GO!
I know I’ve got tons of patterns so it won’t
be difficult to start another one (this one
was a baby teal yarn). Working on one scarf
for homeless – really pretty yarn I obtained
from a yarn swap (variegated colors of tans,
greys & white).

Went to the library today to pick up some
books I had on hold and saw a new flyer:
they will be starting a KNIT GROUP at my
local library Weds. 10-12p.m. starting in
January. (I nicely asked if they would mind
my putting my business card by their
display and they said NO – kinda expected
that. My group meets in the evening, theirs
during the day – oh well….) I ‘did’ think of
attending their group just to see what it’s
like – we’ll see. Their flyer said bring your
own supplies, so it sort of sounds like my
group except they don’t offer any help –
will consider…later.

Hope you are enjoying your day – it’s
really sunny & breezy out today – in
low 60’s (had to get gas & go to library
so I got to enjoy it a little).

Hugs;

Pammie

Advertisements

I’m not ready . . .

Tonight is my special needs group’s “Harvest Dance Party” and I’m just not ready . . . let me explain: it’s going to be BIG (because not only will our kids be there, but several other groups have been invited), it’s going to be VERY loud (that’s a given when my kids get excited, and it’s going to be LOOoong (I need to be there at 4 p.m./it doesn’t start until 6:30, ends 8:30 so you can guess I’ll be PRETTY TIRED when I finally get to go home after helping clean up. Yes, I love getting together with my ‘kids’ but I’m just not ready for this level of  WILD/LOUD! This past Wednesday found our room packed with kids – it was our Music/Birthday night. What was different this time? We’re finally getting back some of our kids- the church we meet at is undergoing a huge re-building and the parking lot has been a nightmare for anyone with physical disabilities or wheelchairs (dirt, rocks, no lighting at night, etc.). Recently they’ve added parking lot lighting (YAY!) but it’s still pretty treacherous for wheelchairs so quite a few of our group homes just haven’t been coming. With more kids in our room this Weds. it was loud, hectic and almost overwhelming but we survived. Because of the construction, our group has been moved back to our ‘old’ room (the one we asked to be taken out of due to lack of room for wheelchairs) so now that we’re back in that room – it’s CROWDED! Oh well, eventually it will be better – we’ve been assured that the building project will be suspended as of the end of October – still not sure where that leaves our group but we’ll see. All that said – I’m going to put on my BIG GIRL PANTS and go to this dance/party with a big smile, hoping to help out wherever needed. (It’s a Western/Cowboy theme – I bought a red bandanna & am wearing a denim shirt – (western is NOT my style, so I’m going to be quite the CITY cowgirl…hehehe).

=============

Pumpkin Pie Cake

1 (29 oz) can pumpkin
2 boxes spice cake mix
1 bag milk chocolate chips
(optional)

1 tub cream cheese frosting

Preheat oven 350 degrees F.
Spray a 11 X 18″ baking sheet
with nonstick cooking spray.
Combine pumpkin, cake mixes &
(chocolate chips, if using) together
in large bowl, mix well & pour into
prepared pan. Bake 25-30 minutes.

NOTE: You will not use eggs, oil or
water in the cake – the pumpkin
adds the moisture.

When cake is cooled, frost with
cream cheese frosting
===
This recipe can be halved:
1 box spice cake mix
1 (15 oz) can of pumpkin
1/2 bag chocolate chips (optional)

half tub cream cheese frosting

Use a 9 X 13″ baking dish sprayed
with nonstick spray. Bake 350 degrees
F. for 20-25 minutes

(recipe: thecreativemom.com)
————————

Balsamic Chicken w/Roasted
Vegetables

8 (4 oz ea) boneless skinless
chicken thighs, trimmed of fat
1 tsp. kosher salt
fresh black pepper, to taste
10 medium spears asparagus,
ends trimmed, cut in half
2 red bell peppers seeded,
cut into strips
1 red onion, chopped in large
chunks
1/2 C. carrots, sliced in half
long, cut into 3 inch pieces
5 oz. pkg. sliced mushrooms
1/4 C. plus 1 T. balsamic vinegar
2 T. olive oil
2 cloves garlic, smashed/roughly
chopped
1/2 tsp. sugar
1 1/2 T. fresh rosemary
1/2 T. dried oregano or thyme
2 leaves fresh sage, chopped

Preheat oven 425 degrees F.
Season chicken with salt/pepper.
Spray 2 large baking sheets with
nonstick cooking spray. Combine
all ingredients together in large
bowl-use your hands to mix well
then arrange everything onto
prepared sheets – spread out in
an even layer. (VEGGIES should
NOT touch chicken or chicken will
steam instead of roast). Bake
20-25 minutes until chicken is
cooked through & veggies are
roasted & tender. Serves 4

(recipe: skinnytste.com)
———————————–
Hearty Sausage & Bean One Pot

1 medium onion, peeled/cut in
half & sliced
1 clove garlic, crushed
1/2 lb. fresh Italian sausage, casings
removed
1/2 lb. fully-cooked smoked sausage,
sliced diagonally into 1/2 inch slices
1 (16 oz) can cannellini beans, drained/
rinsed
1 (16 oz) can chick peas, drained/rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 1/2 tsp. Italian seasoning
1 C. chicken broth

Spray large saucepan with nonstick
cooking spray. Add onion & garlic – cook
over medium heat 2-3 minutes until
onion is softened. Add Ital. sausage to
pan & cook, stirring, 3 minutes. Add
sliced smoked sausage & cook 3-5
minutes until Ital. sausage is cooked
through & not pink. Pour off drippings;
stir in remaining ingredients. Mix gently,
cover & reduce heat to Low – simmer
5 minutes. Uncover & cook over medium-
Low heat 5-10 minutes to blend flavors.
Serves 5

NOTE: You can also add rice or noodles to
soup – they soak up the sauce.

(recipe: mrfood.com)
———————————-

Braised Red Cabbage

2 T. butter
1 onion, thinly sliced
1 medium red cabbage, shredded
(about 8 C.)
1 tart apple, peeled/cored & sliced
1 T. sugar
1 T. red wine vinegar
1/2 C. good red wine
1 bay leaf
salt/ground black pepper

Melt butter in Dutch oven or soup
pot. Add onions & saute over medium
heat until soft, about 7 minutes. Add
cabbage, apple, sugar, vinegar, red wine
& bay leaf. Stir & simmer on Low 30-40
minutes until cabbage is tender. Remove
bay leaf & season with salt/pepper.
Serves 6

(recipe: cookstr.com)
—————————–

Grilled Ranch Potatoes

2 lb. baby potatoes, halved
1/4 tsp. olive oil
juice of 1/2 lemon
1/2 packet ranch salad dressing mix
kosher salt
ground black pepper
Ranch dressing – for drizzling
chopped fresh chives, for garnish

Preheat grill to Medium heat. In
large bowl toss potatoes with
olive oil, lemon juice & ranch
seasoning mix. Season with salt/
pepper & toss to coat. Thread
potatoes onto skewers & grill
until tender & lightly charred,
15 minutes. Drizzle with Ranch
dressing & garnish with chives.
Serves 8

(recipe: delish.com)
——————————–

Pumpkin Pie Spiced Popcorn Balls

12 C. popped popcorn
1 (16 oz) bag regular sized marsh-
mallows
1/4 C. butter
1 1/2 tsp. pumpkin pie spice
8 oz. white chocolate chips
1-2 T. shortening
1/2 C. fall colors sprinkles

Lay out several sheets of waxed
paper on counter.
Heat butter in LARGE sauce pan over
medium heat until melted. Add
marshmallows & stir until
completely melted. Add pumpkin
pie spice – remove from heat & stir
in popped popcorn. Make sure
your hands are clean & spray
them with nonstick cooking spray.
Gently scoop up popcorn mixture &
press into a ball shape; place balls
on waxed paper.
Add white chocolate chips &
shortening to a deep bowl. Melt
accordg to pkg. directions in
microwave in 30 second increments,
stirring in between, until completely
melted & smooth. Dip balls in white
chocolate & then in sprinkles – place
back on waxed paper until chocolate
is hard.

(recipe: aroundmyfamilytable.com)
———————————–

Cheesy Meatball Bake

1 lb. ground beef
1 tsp. minced garlic
1/4 C. finely grated Parmesan cheese
1/4 C. breadcrumbs
1 egg
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 C. milk
2 C. marinara sauce
2 c. shredded mozzarella cheese
2 T. chopped parsley (garnish)

In large bowl combine ground beef,
garlic, Parm. cheese, breadcrumbs,
egg, salt/pepper & milk – mix until
thoroughly combined.
Preheat broiler.
Spray bottom of a 9 or 10″ skillet with
nonstick cooking spray. Form meatballs
approx. 1 1/2 inches in diameter & place
in a single layer in pan. Broil 8-10 minutes
until meatballs are cooked through &
browned on top.* Drain any fat/liquids in
pan. Pour marinara sauce over meatballs
& sprinkle cheese over sauce. Broil 3-5
until cheese is melted & browned.  Sprinkle
with parsley & serve immediately. Serves 4

*It does not say in the recipe, but I would
probably turn the meatballs at about 4 minutes
to make sure all sides are cooked.

(recipe: dinneratthezoo.com)
———————————

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese,
softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip,
thawed/divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (1.55 oz) milk chocolate candy
bar, coarsely chopped

Preheat oven 350 degrees F.
Place flour & butter in food processor;
cover & process until mixture resembles
coarse crumbs. Add 1 C. nuts; pulse a
few times until combined. Spray 9 X 13″
baking dish with nonstick cooking spray &
press mixture into pan to form a crust.
Bake 25-28 minutes until golden brown.
Remove & cool completely on wire rack.
In small bowl beat cream cheese, peanut
butter & powdered sugar until smooth;
fold in 1 C. Cool Whip – spoon over crust.
In another bowl whisk milk & both pudding
mixes 2 minutes; let stand 2 minutes until
soft-set. Spread mixture over cream cheese
layer. Top with remaining Cool Whip mixture
& sprinkle with chopped chocolate &
remaining nuts. Cover & refrigerate at least
1 hour before serving. Serves 12-16

NOTE: You can substitute your favorite pudding
flavors; use almond butter in place of peanut
butter or use dark or white chocolate bars for
topping. You can also use fresh whipped
cream instead of Cool Whip.

If you are transporting this dessert during the
summer/warm weather, you can freeze this
dessert 20-30 minutes to keep it cold en route.

(recipe: tasteofhome.com)

==================

Our weather has finally changed: it’s really COLD/
WET/RAINY/GLOOMY today! Woke up at 7 a.m. &
you would have thought it was the middle of the
night – it was DARK!!! Glad I don’t have to go out
until later today – it’s supposed to get down to
56…it’s 56 RIGHT NOW! Looking at our weather
forecast – we don’t get sun until Monday, but
still a HIGH of 56! UGH! (Here’s where I insert
my desire for INDIAN SUMMER! One can hope,
right?)

Hope you are staying warm & cosy – enjoy a
little something warm (tea, coffee, etc.) and
maybe a little added ‘extra’ (cookie, doughnut,
etc.) just to keep you ‘fortified’…hehehe.

Hugs;

Pammie

Welcome, Monday!

It’s been a quiet weekend, not much going on (which is a GOOD thing!). Waiting for youngest son to come over and FINALLY enjoy his Dairy Queen Peanut Butter Cup ice cream cake! He’s busy and it’s been in our freezer since his birthday beginning of AUGUST!!! (fear not – it’s not freezer burned).

===============

Caramel Apple Dip

1 (8 oz) block cream cheese, softened
1/3 C. sugar
1 (16 oz) container caramel dip or
thick caramel sauce
1/2 C. toffee bits

Sliced apples, for dipping

Place cream cheese in medium bowl &
beat with elec. mixer until smooth &
creamy. Add sugar & beat until thoroughly
combined. Spread mixture in an even layer
in a 3-cup serving dish. Pour caramel dip/
sauce over cream cheese mixture – spread
in even layer. Top with toffee bits & serve
with sliced apples. Serves 8

(recipe: dinneratthezoo.com)
——————————-

Creamy Tomato Tortellini Soup

4 (14.5 oz, ea) cans Italian stewed
tomatoes
4 T. flour
4 T. butter, melted
2 tsp. salt
pepper
1/2 tsp. baking soda
2 C. Half & Half
1 C. chicken broth
12-24 oz. pkg. tortellini

Place tomatoes in a blender;
add flour, butter, salt & a dash
or two pepper – blend until
very smooth. Pour mixture into
a large soup pot & bring to
boil over medium-high heat
while stirring. Reduce heat &
cook 2-3 minutes. Bring large
pot of water to a boil; add a
little salt & cook tortellini
so that tortellini are easy to
bite through, 2-3 minutes. Drain
pasta in colander & rinse under
cold water. Add Half & Half and
baking soda to pot with soup; stir
to combine. (it will froth up a bit)
Allow soup to cook & thicken,
stirring occasionally, about 8-10
minutes. Warm 1 cup chicken
broth in microwave & add to soup,
stirring to combine. Add tortellini
just before serving.
Serves 6-8

NOTE: If soup gets too thick add a
little more chicken broth.

(recipe: jamiecooksitup.net)
————————————-

Cider-glazed Chicken

3 T. unsalted butter, divided
4 bone-in, skin-on chicken thighs
3/4 C. apple cider & 1 T. , divided
1 T. Dijon mustard
2 tsp. chopped fresh sage
3 apples, cored/thinly sliced
salt/pepper, to taste

Preheat oven 375 degrees F.
In large OVEN-SAFE skillet melt 1 1/2
T. butterover medium heat; season
chicken generously with salt/pepper.
Cook,skin-side down, until golden, about
8 minutes. Turn chicken, add cider &
place pan in oven – roast 20 minutes.
Remove chicken to a plate. Whisk mustard
& sage into cider drippings in pan – season
to taste with salt/pepper; pour sauce over
chicken.

While chicken is cooking:
In another skillet, cook apples in remaining
butter over medium-high heat 5 minutes.
Add remaining tablespoon apple cider, turn
heat to High & cook 1-2 minutes more. Season
with salt & serve alongside the chicken.
Serves 4

(recipe: dinneratthezoo.com)
————————————–

Homemade Pumpkin Pie Spice

3 T. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves

Place all ingredients in small jar &
shake to combine. Use as you
would for store-bought pumpkin
pie spice. Store with tight lid, in
cool, dark pantry for up to 6 months.

(recipe: aroundmyfamilytable.com)
———————————–

Cracker Barrel Mashed Potatoes

6 large potatoes, peeled/cubed/boiled
1 (8 oz) can evaporated milk
1 stick margarine
salt/pepper, to taste

After potatoes are boiled & drained,
add margarine – a slice or two at a
time, to pot until all is melted – mix
well. Using an elec. mixer, whip
potatoes while adding a little
evap. milk at a time until creamy.
Season with salt/pepper. Serves 4

(recipe: allfreecopycatrecipes.com)
————————————-

Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

(recipe: skinnytaste.com)
—————————–

Cheese & Pumpkin-filled
Manicotti

1 (8 oz) pkg. manicotti shells
1 (15 oz) tub ricotta cheese
2 C. shredded mozzarella cheese,
divided
1 C. canned pumpkin
1/4 C. grated Parmesan cheese
2 large egg yolks
1/4 tsp. ground nutmeg
1 (24 oz) jar garlic spaghetti sauce,
divided

Preheat oven 350 degrees F.
Cook manicotti shells accordg.
to pkg. directions for al dente;
drain. In large bowl mix ricotta
cheese, 1 C. mozzarella cheese,
pumpkin, Parm. cheese, egg
yolks & nutmeg; spoon into
manicotti. Spray 9 X 13″ baking
pan with nonstick cooking spray
& spread 1 C. spaghetti sauce
into bottom of pan-spread out.
Top sauce with stuffed manicotti.
Pour remaining spaghetti sauce
over top & sprinkle with remaining
cheese. Bake, covered, 25-30
minutes until cheese is melted.
Serves 7

(recipe: tasteofhome.com)
———————————

Fruit & Yogurt Muffins

2 1/4 C. flour
2/3 C. brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 eggs
1/4 C. butter, melted
3/4 C. vanilla yogurt (or
your favorite flavor)
1 tsp. vanilla
1 C. dried fruit, your choice

Topping:
1/4 C. flour
1/4 C. brown sugar
1/2 C. old fashioned oats
1/2 tsp. ground cinnamon
2 T. butter, softened

Muffins:
Preheat oven 400 degrees F.
Spray a 12-count muffin tin with
nonstick cooking spray OR line
with cupcake papers. In bowl
whisk flour, baking powder &
salt. In another bowl beat sugar &
eggs. Add in melted butter, vanilla,
yogurt & milk – beat until just
combined – do not over mix.
Fold in dried fruit & spoon batter
into prepared cups.

Topping:
Combine all topping ingredients &
sprinkle on top of muffins. Press
lightly into dough. Bake 15-18
minutes until lightly brown.
Makes 12 muffins

(recipe: ourtableforseven.com)

====================

Our weather is still holding out nicely: still
in the 70’s during the day (occasional rain)
but still really Fall-like. Lots of colorful leaves
on the trees and ground – makes you want to
go for the cider, doughnuts, caramel apples,
all things pumpkin, etc.

Hope you’re having a GREAT day!

Hugs;

Pammie

Doing the “Happy Dance”!

Yesterday was my yearly visit to my OB/GYN and another GREAT report – so far it’s NO CANCER from my Radiologist and ALL CLEAR from my GYN so I’m DOING THE HAPPY DANCE!  Thank You, Lord for another year of good health!

Tuesday evening was my knit/crochet group’s Movie night and 6 ladies showed up (not a big group but it was OK); we had a great dinner and watched the first few episodes of “Downton Abbey” (great series AND I’ve just learned they will be making a DOWNTON ABBEY MOVIE next year! YAY!

==================

Apple Pie Bars

Bottom crust:

1 1/2 C. flour
1 1/2 T. sugar
1/2 C. shortening
1/4 tsp. salt
1/2 tsp. baking powder
2 egg yolks, beaten
4 T. water

Filling:
8 apples, peeled/cored/cut
into thin wedges
2 T. lemon juice
2 T. flour
1 3/4 C. sugar
1/2 tsp. ground cinnamon
2 T. butter

Topping:
1 C. flour
1 tsp. ground cinnamon
2/3 C. brown sugar
2/3 C. butter

Preheat oven 350 degrees F.
Spray a 10 X 15″ baking dish
with nonstick cooking spray.
In large bowl combine flour,
sugar, salt & baking powder.
Cut in shortening until mixture
resembles coarse crumbs. In
small bowl mix egg yolks &
water together then mix into
flour mixture until it forms a
ball. Roll out on floured surface
to make a rectangle and press
into bottom of prepared pan.
Combine apples, lemon juice,
2 T. flour, sugar & cinnamon in
large bowl – pour apple mixture
onto crust in dish. Dot apples
with 2 T. butter. In medium bowl
combine 1 C. flour, 1 tsp. cinnamon,
2/3 C. brown sugar. Cut in butter
until crumbly – sprinkle over apples.
Bake 60 minutes until topping is
golden brown.

(recipe: all-my-recipes.com)
——————————-

Spiced Orzo with Spinach

1 (8 oz) pkg. orzo (rice)
1 1/2 T. olive oil
1 onion, finely chopped
2 cloves garlic, minced fine
1 tsp. ground coriander
1/2 tsp. ground cumin
pinch cayenne (optional)
6 oz. baby spinach leaves-
washed but not dried
4 T. chopped cilantro or parsley
salt/ground black pepper, to taste

Bring large pan of salted water to boil.
Add orzo & cook until tender, per pkg.
directions. Heat oil in large saucepan
over medium heat. Add onion & cook,
stirring often, about 3 minutes until
softened. Stir in garlic, coriander, cumin
& cayenne (if using) cook 1 more minute.
Stir spinach into saucepan. Cook, stirring
often, 3 minutes, just until wilted. Drain
orzo well, shaking off any excess water.
Add orzo to spinach & mix well. Stir in
cilantro & season with salt/pepper. Transfer
to a serving bowl & serve hot or cooled.
Serves 6

NOTE: Dish can be prepared & refrigerated
up to 1 day & served cold. If mixture is too
solid, toss with more olive oil.

(recipe: cookstr.com)
————————————

Three Cheese Campfire Potatoes

3 large potatoes, peeled/ cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 C. bacon pieces (usually in a

jar or bag near salad dressing)

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese
==
In a double thick heavy-duty foil
(about 18 in. square),

slice up butter. Add chopped potatoes,
onion, salt, and pepper.Fold foil around
potato mixture and seal tightly. Grill,
covered, over medium heat for 15-18
minutes on each side or until potatoes
are tender. Carefully open foil. Sprinkle
bacon & cheeses over potato mixture.
Grill 3-5 minutes longer or until cheese
is melted. Open foil carefully to allow
steam to escape.
Serves 4-6

(recipe: Taste of Home mag)
————————————

Buttermilk Slaw

1 1/2 C. Miracle Whip
1 C. cultured buttermilk*
2 T. granulated sugar
1 T. fresh lemon juice
1 tsp. hot pepper sauce
1/2 tsp. salt
10 C. coarsely shredded red or
green cabbage

Whisk together Miracle Whip, buttermilk,
sugar, lemon juice, hot pepper sauce & salt.
Add cabbage – mix well. Cover & refrigerate
for at least 2 hours or overnight if you like a
more tender slaw. Adjust seasonings, toss
well & serve.

*You can also make butter milk:
Pour 1 T. lemon juice or vinegar in a 1 Cup
measuring cup. Pour milk into measuring
cup until it reaches the 1 C. mark. Stir
mixture and let stand 5 minutes; mix well
and use as buttermilk.

(recipe: Rhonda G-Marys Recipe Exchange)
————————————–
3-Ingredient Chicken & Gravy
(crockpot)

4-6 boneless skinless chicken
thighs (frozen is OK)
1 packet onion soup mix (dry)
1 (13.75 oz) can cream of
mushroom soup

Cooked rice, noodles or
mashed potatoes for 4

Place chicken in bottom of
crockpot & sprinkle soup mix
on top. Spoon mushroom soup
over chicken. Cover & cook on
Low 4-6 hours. Remove lid,
shred chicken then serve over
cooked rice, noodles or mashed
potatoes. Serves 4

(recipe: 365daysofcrockpot.com)
————————————

Bacon-wrapped Egg Muffins

12 strips bacon, cut in half
9 large eggs
1/2 C. whole milk
1 (10 oz) can Ro*Tel tomatoes &
green chilies, drained
1 C. shredded Cheddar cheese
1 tsp. salt
1 tsp. ground black pepper
1 T. chopped chives

(using a 12-cup muffin tin)
Preheat oven 375 degrees F.
Spray insides tins with
nonstick cooking spray. Mold
2 slices of bacon around insides
of each muffin tin to form a
ring. In large bowl whisk eggs &
milk until completely combined.
Fold in Ro*Tel, cheese, salt/pepper
& evenly pour into muffin tins. Bake
35-40 minutes until top of eggs are
brown & bacon is cooked through.
Serve hot & garnish with chopped
chives. Makes 12

(recipe: readyseteat.com)
——————————–

Jalapeno Corn Bread Pudding

5 eggs
1/2 C. unsalted butter, melted
1/2 C. unsalted butter, softened
1 1/4 C. sour cream
1 T. baking powder
1 tsp. kosher salt
1 1/2 C. flour
1 C. yellow cornmeal
2 C. frozen whole kernel corn
1 jalapeno pepper, seeded/diced
2 T. molasses
3 T. green onions, sliced

Preheat oven 350 degrees F.
In large bowl whisk eggs, melted
butter, sour cream, baking powder &
salt. Mix in flour & cornmeal then
fold in corn kernels & diced jalapeno
until combined. Spray the inside of a
10″ cast iron skillet with nonstick
cooking spray. Pour batter into skillet
& bake 30-35  minutes until it becomes
firm in the center.

While cornbread is baking, add softened
butter & molasses to medium bowl &
whisk together.

Once cornbread is done cooking, evenly
spread molasses/butter over top & garnish
with sliced green onions. Serve warm
Serves 12

(recipe: readyseteat.com)
——————————–

Buttery Chocolate/Caramel
Crunch Bars

2 C. flour
1 3/4 C. quick cooking oats
1 1/2 C. brown sugar, packed
1 tsp. baking soda
1 C. butter, melted

1 1/2 C. semi sweet chocolate
chunks
1 c. milk chocolate chips

1 (14 oz) pkg. caramels,
unwrapped
1/3 C. milk

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil then spray with nonstick
spray. In large bowl combine flour,
oats, brown sugar & baking soda;
stir in butter until well mixed. Press
half of mixture into prepared pan;
top with chocolate. Place milk &
caramels in a large microwave-
safe bowl & microwave at 70%
powder until smooth (about 3-4
minutes) stirring as needed until
fully melted. Pour mixture over
chocolate & crust. Sprinkle
remaining oat mixture over top
gently pressing to stick. Bake
20-25 minutes. Cool completely
before cutting.

NOTE: store in air tight container
to keep fresh.

(recipe: recipepatch.com)

=================

Our weather is still holding at “Great Fall
Weather” – in the 70’s during the day,
drops to the 60’s in the evening, sunny
with a slight breeze and lots of colorful
fall leaves on the trees & ground.

Hope you are having a GREAT week!

Hugs;

Pammie

There are days – yawn…

Yep, that’s me this morning! Yesterday I got a phone call from oldest son asking if I could babysit 3:30 – around 10:30 p.m. as he was going to cover a bartender shift at his hotel for an employee – Sure…Ok. I don’t mind spending time with my very busy 7 mo. old grandson EXCEPT the little stinker does NOT like to take a nap! He took about a 40 minute nap somewhere around 4 something and then was UP until TEN P.M. just before his Dad got home (11:45p.m.). That makes for one VERY LONG day/evening for me – I was totally exhausted. Got home & went right to bed – TO bed, not to SLEEP – got about 3 hours sleep when my alarm went off to get up for church. Husband heard the alarm & said his neck was really stiff & sore, what did I think about skipping church today…2 seconds later I was back to SLEEP – slept until 11 a.m.! Yes, I was tired! (am planning on going to choir practice 4:45 & then evening church so all wasn’t lost). OH! The OTHER thing – when his dad got home he woke up while getting his diaper changed and then was TOTALLY AWAKE when I left! UGH! That kid!!! (didn’t text to ask how long he was up after that…not my problem!)

===========

Cinnamon Doughnut Muffins

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 C. sugar
1/3 C. canola oil
1 large egg, lightly beaten
3/4 C. milk
10 tsp. seedless strawberry
(or your favorite flavor) jam

Topping:
1/4 c. butter, melted
1/3 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
In large bowl combine flour,
baking powder, salt, nutmeg
& cinnamon. In small bowl
combine sugar, oil, egg & milk;
stir into dry ingredients just
until moistened. Line muffin
cups with paper liners & fill each
cup half full of batter; place 1
tsp. jam on top & cover jam
with enough batter to fill
muffin cups 3/4ths full.
Bake 20-25 minutes until a
toothpick inserted into center
comes out clean. Place melted
butter in small bowl; combine
sugar & cinnamon in another
bowl. Immediately after removing
muffins from oven dip tops in
butter then into cinnamon-sugar.
Serve warm. Makes 10 standard-
sized muffins

(recipe: tasteofhome.com)
——————————–
Crockpot Chicken Tortilla Soup

1/2 C. diced white onion
1/2 C. diced red bell pepper
1 C. frozen whole kernel corn
1 (15 oz) can black beans, drained/
rinsed
1 1/4 lb. boneless skinless chicken
breasts
1 (4 oz) can mild green chilies
1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
undrained
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
6 C. chicken broth
1 tsp. kosher salt
2 T. cilantro leaves, chopped

1 C. tortilla strips

Toppings:
sour cream
chopped avocado
sliced black olives
shredded Cheddar cheese

Place onion, bell pepper, corn,
black beans, chicken, chilies,
tomato sauce, tomatoes, chili
powder, cumin, garlic powder,
chicken broth & salt into crockpot-
stir to combine. Cover & cook on
Low 6-8 hours or High 3-4 hours.
Remove chicken from crockpot,
shred using 2 forks & return meat
to crockpot. Stir in chopped cilantro
& ladle into bowls. Top with tortilla
strips & any toppings you might
like. Serve immediately.
Serves 4

NOTE: there is no mention in the
recipe of HOW they did the tortilla
strips, but by the photo it looks like
they might have cut flour tortillas into
strips, sprayed a sheet pan with non-
stick spray & put them on the sheet
& baked them for a few minutes to
crisp them up then topped the soup
with them.
(recipe: dinneratthezoo.com)
——————————-

Coconut-Curry Carrot Salad

1/3 C. mayonnaise
1/3 C. coconut milk
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
1 lb. carrots, shredded
1/3 C. sliced almonds, toasted
1/3 C. golden raisins
2 T. sweetened, flaked coconut,
toasted

Combine mayonnaise, coconut milk,
curry powder, salt & cayenne in
large bowl. Add remaining ingredients
& toss to coat. Serves 4

(recipe: hellmanns.com)
———————————-

Sesame Chicken Salad


1/3 C. mayonnaise
1 T. soy sauce
1/8 tsp. ground ginger
1 1/3 C. cooked, cubed chicken breast
1/2 C. chopped fresh snow peas
1 small sweet red onion, chopped
1 T. sesame seeds, toasted
4 lettuce leaves
1 T. chopped cashews

In small bowl, combine mayonnaise, soy
sauce & ginger; stir in chicken, peas, pepper&
sesame seeds. Serve over lettuce leaves;
sprinkle tops with cashews. Serves 2

(recipe: moms2moms.com)
———————————-

Zesty Italian Chicken Salad
(grill)

1/2 C. zesty Italian salad dressing, divided
1 lb. boneless, skinless chicken breasts
1 lb. fresh asparagus spears, cut into
2 inch lengths, blanched
1 red pepper, cut into thin strips
1/2 C. thinly sliced red onions
1 (6 oz) pkg. baby spinach leaves
1/2 C. cashews

Pour 1/4 C. dressing over chicken in shallow
glass dish; turn chicken to evenly coat both
sides of each breast. Refrigerate 30 minutes
to marinade. Heat grill to medium heat. Remove
chicken from marinade, discard marinade. Grill
chicken 6-8 minutes on each side or until done
(165 degrees F.); cut into strips. Place chicken &
vegetables on spinach-covered platter; sprinkle
with nuts & drizzle with remaining dressing.
Serves 4 (2 1/2 C. each)

(recipe: Kraft foods)
—————————————-

Sausage Gravy & Biscuits

1 (16.3 oz) tub Pillsbury Grands!
refrigerated biscuits

12 oz. bulk pork sausage
1/3 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
3 C. milk

Preheat oven 350 degrees F.
Bake biscuits accordg. to pkg.
directions on tube. In large skillet
crumble sausage & cook over
medium-high heat until browned
& no longer pink, stirring frequently.
Using wire whisk, stir in flour, salt/
pepper then gradually stir in milk.
Cook, whisking constantly, until
mixture thickens. Split baked,
warm biscuits & place on serving
plates. Serve sausage mixture
over split biscuits. Serves 8

(recipe: pillsbury.com)
———————————

Arugula & Green Apple Salad

2 limes
3 T. mayonnaise
1 T. olive oil
1 T. water
2 tsp. firmly packed light
brown sugar
4 C. arugula or baby spinach
leaves
1 medium Granny Smith apple,
cored/thinly sliced
1/3 C. pine nuts, toasted
1/2 C. Parmesan cheese, grated
or shaved

In a bowl grate rind of 1 lime to measure
1 tsp. zest then squeeze juice from
both limes. Combine mayonnaise,
olive oil, water, lime juice, lime zest &
brown sugar. Arrange arugula on a
serving platter; top with apple slices &
pine nuts. Drizzle with lime dressing &
garnish with Parmesan cheese.
Serves 4

(recipe: hellmanns.com)
————————————
Apple Crisp Pizza

Pastry for single crust pie (9 inches)
2/3 C. sugar
3 T. flour
1 tsp. cinnamon
4 medium apples (Gala, Fiji,
Braeburn, Empire), peeled/
diced 1/4 inch pieces

Topping:
1/2 C. flour
1/3 C. packed brown sugar
1/2 C. old fashioned rolled oats
1 tsp. cinnamon
1/4 C. salted butter, softened

Drizzle:
1/2 C. caramel ice cream topping

ice cream, for serving with pizza,
if desired
=
Preheat oven 350 degrees F.
Roll pastry to fit a 12″ pizza pan;
fold under edges to give the pizza
a bit of a raised crust. Combine sugar,
flour & cinnamon in medium bowl.
Add peeled/diced apples & toss to
coat. Arrange apples in single layer
over pie crust to completely cover it.

Topping:
Combine flour, brown sugar, oats,
cinnamon & butter in a bowl; mix
well. Sprinkle evenly over apples.
Bake 35-40 minutes until apples are
tender. Remove from oven &
immediately drizzle caramel topping
over pizza. Cut into slices & serve
warm (with ice cream, if desired).
Makes 12 slices.

(recipe: easyrecipesly.com)

=====================

Our weather is beautiful for Fall in
Michigan – the sun is shining & it’s almost
70 degrees F.; lots of colorful leaves on
the trees & ground. THIS is the time of
year I love (before we get the cold) when
apples are in season and it’s a lovely day
to take a walk.

Gas prices are dropping slightly now to
$2.39/9 (thanks to one of my readers
who mentioned that would happen
fairly soon!).

Hope you are having a LOVELY day!

Hugs;

Pammie

 

Halfway through the week already!

 

So glad for days like today when I can de-stress a little & relax. Yesterday was a ‘treadmill’ day – constantly running! Started out the day at 10 a.m. babysitting my now VERY MOBILE 7 month old grandson – did that until around 5:30 p.m.(yep – 7 1/2 hours – ugh!). Left their house to rush to Panera for my Knit/Crochet group meeting. Got to Panera and realized I was not only tired but super hungry so ordered a bowl of their Broccoli-Cheddar soup & plain iced tea – that did the trick to revive me for the rest of the evening. It was a super happy night, 20 ladies & 2 young girls joined me – let’s just say, at times, the noise levels were REALLY LOUD with chatting & laughter but we all had a great time so it was worth it.

Baby grandson is now VERY mobile, crawling & pulling himself up on everything. I was reading a book while watching him play and all of a sudden I hear this loud breathing – he had pulled himself up beside my knees and was grinning from ear to ear, super excited at his achievement! Yep – it was like that ALL DAY – pull up (me worrying he’ll fall straight backwards & crack his head on the floor), me gently lowering him back down to a sitting position…2 minutes later, right back up breathing heavily & grinning  – what a baby! I was kind of wondering why I don’t exactly remember being quite so overwhelmed with my three boys when they were that age and then it dawned on me-I used a PLAY PEN to corral them. Yes, they got to crawl & explore but NOT ALL THE TIME! Whew – he’s certainly giving this grandma a run for her money!

Almost forgot to post: here are the latest baby blankets finally finished -both are probably going to Crisis Pregnancy Center

 

=============

No-Bake Pumpkin Oatmeal Cookies

1 1/2 C. sugar
1/2 C. butter (1 stick/8 T.)
1/2 C. evaporated milk (can
also use whole milk)
1 tsp. vanilla
3/4 C. 100% pure pumpkin puree
2 1/2 C. quick-cooking oats, uncooked
1 1/2 tsp. pumpkin pie spice*

Cover a sheet pan or cookie sheet
with waxed paper.
Combine sugar, butter & milk in a
saucepan on stove. Bring to hard,
rolling boil & boil 1 minute, stirring
to make sure ingredients do not
stick. Remove from heat; stir in
vanilla, pumpkin pie spice & pumpkin
until mixture is melted & smooth.
Fold in oats & drop by spoonfuls onto
waxed paper. Let cool in refrigerator
several hours. Makes about 24 cookies.
Store in air-tight container in fridge.

*Pumpkin Pie Spice
3 T. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. allspice
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

Mix ingredients together in small
bowl.

(recipe: thesouthernladycooks.com)
————————————-

Summer Tomato Gratin

3 large ripe tomatoes, cored/
sliced 1/2 inch thick
3 T. olive oil
salt/black pepper
1/4 C. roughly chopped basil
3 cloves garlic, very finely chopped
1 C. coarse, fresh sourdough bread crumbs
1/3 C. finely grated Parmesan cheese

Preheat oven 500 degrees F.
Place oven rack in center position.
Brush a large, shallow gratin dish
or earthenware casserole with a
little olive oil.

Place sliced tomatoes between 2
paper towels & let stand 45 minutes
to 1 hour.

Arrange tomato slices slightly overlapping
in prepared dish. Season lightly with
salt/pepper & scatter half of basil on top.
In small skillet, heat garlic in olive oil
about 45 seconds until aroma is released.
Remove from heat; stir in bread crumbs &
add a touch more salt/pepper. Scatter
mixture on top of tomatoes & top with
Parmesan cheese. Bake 15 minutes until
crumbs are golden brown. If desired, let
stand up to 1 hour. Reheat in low oven
5-10 minutes before serving.
Serves 5-6

(recipe: cookstr.com)
———————————

Bacon Cheddar Chicken & Potatoes

1/4 C. ranch salad dressing
6 large bone-in chicken thighs,
skin & visible fat removed
4 slices bacon
1 1/2 lb. Red potatoes (about 5),
cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple-Cheddar
cheese (with a touch of Philadelphia)
2 T. chopped fresh parsley

In shallow pan pour dressing over
chicken & refrigerate 30 minutes.

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook bacon in large skillet on
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet – drain bacon
on paper towels. Add potatoes &
onions to skillet – cook 5 minutes,
stirring occasionally then remove
from heat. Crumble bacon & add
to skillet, mix lightly then spoon
into prepared dish. Remove
chicken from marinade; discard
marinade. Place chicken in pan
over potato mixture. Bake
55 minutes to 1 hour until
potatoes are tender & chicken
is done (165 degrees F.) Top
with cheese & parsley.
Serves 6

(recipe: kraftrecipes.com)
————————————

White Bean & Tomato Salad

1 (15 oz) can cannellini beans, drained &
rinsed
1 (14.5 oz) can (Hunts) diced tomatoes
with basil, garlic & oregano, undrained
1 C. sliced celery
1/4 C. loosely packed chopped fresh
Italian (flat leaf) parsley
1 T. balsamic vinegar
1/8 tsp. ground black pepper

Stir together all ingredients in medium
bowl. Serves 4 (about 3/4 C. each)

(recipe: readyseteat)
——————————

Cabbage-Apple Slaw

1/2 large head cabbage (or 1 1/2 bags
coleslaw mix)
2 large carrots, grated (omit if using bag mix)
1-2 apples, washed/cored/cut into chunks
1/3 C. golden raisins
1/4 C. craisins (optional)
3/4 C. mayonnaise (not light)
1/4 C. cider vinegar
2-3 T. sugar
3 tsp. celery seed

Wash & chop cabbage (if not using bag mix);
place in large bowl. Add carrots, apples,
raisins, craisins. In separate bowl, mix mayo,
vinegar & sugar until sugar dissolves.*
When dressing is mixed well, add celery seed.
Pour dressing over cabbage mixture & toss to
combine. Chill at least 1 hour.

*If you like the dressing more tart, add vinegar,
one tablespoon at a time; if you like it sweet, add
more sugar.

(recipe: abountifulkitchen.com)
——————————————-

Parmesan-crusted Squash

1 Delicata (or Acorn) squash, about
14 oz, washed/dried
1 T. olive oil
1 clove garlic, crushed
1/4 tsp. kosher salt
black pepper, to taste
1/4 C. fresh grated Parmesan
2 T. finely chopped parsley
1 tsp. finely chopped fresh thyme
1/2 tsp. lemon zest

Preheat oven 425 degrees F.
Line a large baking sheet with
parchment then lightly spray
with nonstick cooking spray.
Slice squash in half length-wise
& scoop out seeds using a spoon.
Slice squash halves into 1/4 inch
thick slices (half circles) & place
in a large bowl. In small bowl
combine Parmesan, parsley,
thyme & lemon zest. Drizzle
olive oil, garlic, salt/pepper over
squash slices & toss well to coat.
Lay coated slices flat on prepared
baking sheets & pour Parm. mixture
over slices. Bake until soft & golden
brown on edges, about 25 minutes.
Serves 2

(recipe: skinnytaste.com)
———————————-

Southwest Black Bean Salad

1 (15.5 oz) can black beans,
drained/rinsed
1 (9 oz) can corn (or frozen &
thawed)
1 medium tomato, chopped
1/3 C. red onion, chopped
1 scallion, chopped
juice of 1 1/2 – 2 limes
1 T. olive oil
2 T. fresh minced cilantro (or
more, to taste)
salt/pepper
1 medium avocado, diced
1 diced jalapeno pepper (seeded),
(Optional)

In large bowl combine beans, corn,
tomato, onion, scallion, cilantro,
salt/pepper. Squeeze lime juice
to taste & stir in olive oil. Mix well &
marinate in fridge 30 minutes. Add
avocado just before serving.
Makes about 6 1/2 C.
(serves 13)

(recipe: skinnytaste.com)
—————————-

Crockpot Pizza Casserole

2 lb. ground turkey or beef
1 T. dried onion (or 1/4 C. fresh
chopped
1 (20 oz) jar spaghetti sauce
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 (8 oz) pkg. wide egg noodles
1 C. shredded Mozzarella cheese
1 C. shredded Cheddar cheese
6-8 slices pepperoni

Prepare egg noodles accordg. to
pkg. directions; drain. Brown
ground meet in large, deep skillet-
cook until no longer pink (drain).
Add spaghetti sauce, garlic &
oregano – mix well. Spray insides
of crockpot with nonstick cooking
spray. Spoon about 2 C. meat
mixture on bottom; spoon about
1 C. noodles on top of meat. Add
a layer of mozzarella & Cheddar
cheeses & repeat layers. Top
with pepperoni slices*. Cover &
cook on High 1 to 1 1/2 hours
until cheese melts. Serves 6-8

*You can also layer the pepperoni
between other ingredients (OR)
just omit if you don’t like it.

(recipe: ourtableforseven.com)
———————————

Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. grated zucchini
3/4 C. chopped nuts
1 (16 oz) tub cream cheese frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly
roll pan. In large bowl combine
flour, baking soda, salt & cinnamon.
In separate bowl whisk together
eggs, oil, sugar, vanilla & lemon
juice. Gradually add flour mixture
to egg mixture. Fold in remaining
ingredients (except frosting) &
pour into prepared pan. Bake 25-35
minutes until lightly golden. Cool
completely & spread with frosting.
Cut into bars. Makes 3 dozen.

(recipe: gooseberrypatch.com)

========================

Our weather has finally cooled down a bit,
rained a tiny bit this morning but it’s sunny
& 75 right now. Supposed to be in the 60’s
for the rest of the week.

I was shocked last night when driving home
from Knit Night – earlier in the day gas prices
were $2.26/9 – by 9 p.m. they were up to
$2.59/9! Not sure exactly why, just glad I
still have a half tank before I need to worry
about it.

Enjoy your day!

Hugs;

Pammie

Monday Morning Musings

The sun IS shining – it’s going to be a High 80’s day and I’m glad – I LOVE this last little bit of Summer weather before the (dreaded) Fall/Winter cold & snow. Today, so far, is open-ended – no particular plans for the day (which is nice). I’m guessing I’ll get the text later today to babysit my little grandson tomorrow, so that makes today all the sweeter. (Don’t get me wrong – I love my grandson & spending time with him BUT…I’m not getting any younger and lifting a 22 lb. baby is quite a feat for me so I don’t do it very much if I can avoid it. I have taken to getting down on the floor to change diapers to prevent the ‘carrying’ – works for me.)

=============

Fantastic Cake

1 box dark chocolate fudge
cake mix & ingredients to prepare
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) Heath milk chocolate toffee
bits

Prepare & bake cake as directed on
pkg. for 9 X 13″ pan; cool completely.
Using a drinking straw, poke holes close
together all over top of cake. Slowly
pour condensed milk over top, filling
in the holes. Repeat using caramel
topping. Spread Cool Whip on top &
sprinkle top with toffee bits. Chill
several hours or overnight before
serving.

(recipe: FB)
————————————

Cowboy Cornbread Trifle

1 box cornbread mix (Jiffy), prepared
accordg. to pkg. directions
2 medium jalapeno peppers, seeded/
minced
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick sliced bacon, cooked/chopped
into bits
1 1/2 C. mayonnaise
1 C. Ranch salad dressing
1 (28 oz) can diced tomatoes, drained
2 (16 oz, ea) cans beans (pinto, kidney
or black – drained/rinsed)
2 (16 oz, ea) cans whole kernel corn,
drained
2 C. shredded Cheddar cheese
1 small bunch green onions, thinly
sliced
salt/pepper, to taste

Cut baked cornbread into 1-inch chunks.
Toss tomatoes, onion, bell pepper, beans,
jalapenos & corn together in large bowl
to make a salsa. In another bowl combine
mayonnaise & ranch dressing – add salt/
pepper, to taste.

Building Trifle:
In large (preferably clear) bowl place
one layer of cornbread bits. Top with a
layer of salsa; shredded cheese, mayo
mixture & diced bacon – repeat layers.
Garnish top with sliced green onions &
any remaining cheese & bacon.
Refrigerate at least 1 hour before
serving. Serves 8-10

(recipe: 12tomatoes.com)
—————————————

Bacon Cheese Puffs
(appetizers)

1/2 C. milk
1 egg, lightly beaten
2 C. grated cheese (sharp Cheddar
works best)
2 medium onions, finely chopped
3 slices bacon, finely chopped
1 C. self-rising flour
1 tsp. French or grainy mustard

Preheat oven 350 degrees F.
Lightly spray a cookie sheet
with nonstick cooking spray.
In large bowl combine egg & milk;
stir in remaining ingredients. Drop
batter by rounded teaspoon onto
prepared sheet & bake until golden
brown, about 20 minutes. Cool
on wire racks.

(recipe: allrecipes.com)
———————————
Cheddar Ranch Pasta Salad
(refrigerate overnight)

1 box pasta shells, cooked/rinsed
in cold water
4 oz. mild Cheddar cheese cubes*
1/3 C. diced red onion
1 packet Ranch salad dressing mix
10 oz. peas (frozen or canned/drained)-
if using frozen, thaw before using
1/2 C. sour cream
1/3 C. mayonnaise

Cook pasta according to pkg. directions,
rinse in cold water. Add all ingredients
to large bowl & chill overnight.

*Poster cuts cubes into quarters
NOTE: if you like more ranch flavor
you can use two dressing mix packets

(recipe: thesouthernladycooks.com)
——————————-
Sweet Macaroni/Ham Salad

2 C. elbow macaroni, cooked
al-dente (accordg. to pkg. directions)
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped green pepper
2 C. cooked, chopped ham

Dressing:
1 to 1 1/2 C. mayonnaise or
Miracle Whip
3 T. sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow mustard
1 tsp. celery seed

Combine all salad ingredients
in large bowl & toss to  mix.
Combine dressing ingredients
& pour over salad, mix well.
Refrigerate 3-4 hours before
serving. Serves 8-10

(recipe: thesouthernladycooks.com)
——————————–

Crockpot Chicken & Zucchini

3 lb. boneless, skinless chicken
breasts
2 T. garlic, minced
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
24 oz. spaghetti sauce (1 jar)
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella)

cooked pasta of your choice
to serve 8

Spray insides of crockpot with
nonstick spray. In large bowl mix
all spices, spaghetti sauce, onions,
garlic & sliced zucchini. Place
chicken breasts in crockpot & pour
vegetables over top. Spread
chopped green onions over top.
Cover & cook on Low 6-8 hours or
High 5 hours. Once cooked, cover
mixture with cheese of your
choice & let it stand until cheese
melts.
Serve with cooked pasta, if desired,
or just ‘as is’. Serves 8

(recipe: crockpotladies.com)
——————————–

Pumpkin Spice Cream Cheese
Muffins

1 egg
1/4 C. brown sugar
1/3 C. unsweetened apple sauce
1 C. pumpkin puree (not pie filling)
1 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 T. pumpkin spice

Cream Cheese Topping:
4 oz. cream cheese, softened
1 T. sugar
1 egg white
1/2 T. milk
1 tsp. vanilla

Preheat oven 375 degrees F.
Spray 12 muffin cups with nonstick
spray (or use paper liners)
In small bowl beat cream cheese, 1 T.
gran. sugar, egg white, milk & vanilla
2 minutes. In another bowl beat egg
& brown sugar. Add pumpkin puree &
apple sauce – mix well then stir in flour,
baking soda, baking powder & pumpkin
spice – pour mixture into 12 muffin cups.
Top each with 1 T. cream cheese mixture.
Use a toothpick to swirl cream cheese
into muffin batter. Bake 18-20 minutes.
Makes 12 muffins

(recipe: drizzlemeskinny.com)

==================

Have been working on the new mint
green baby afghan; originally I wrote
that it didn’t have a name BUT…after
working up about 2 inches of the pattern
it sunk in: I’ve done this before! This is
actually the Plume Pattern that I’ve
made two other afghans in. It’s a pretty
pattern and not too difficult; I was
hoping for something NEW that I’d
never knit before but…found this on
a slip of paper I’d written out and just
kept going. Oh well – it will work! Almost
done with the white & striped blanket
(will show a photo soon); this is another
charity knit and I’m happy it turned out
nicely. This one was done using up some
pretty tiny/fuzzy yarns I was given years
ago (kind of hated to use them because they’re

now discontinued & I haven’t been able to
locate something similar). Oh well –
it was given to me to USE, so that’s what I’m
doing!

Managed to visit a few garage sales over
the weekend and score a few deals: one
sale had lots of women’s tops in my size
(think I bought 6). Yesterday I stopped at
the local Farmer’s Market where they
were holding their annual Community
Garage Sale; bought 5 nice, ripe tomatoes,
one huge green pepper and got 2 FREE
paperback books! (total spent: $4.50 for
the veggies!).  They had tons of various
items for sale but nothing interested me –
oh well, it’s all about the ADVENTURE,
right?

Hope you’re having a GREAT day!

Hugs;

Pammie

Happy Fall, Y’all!

Not that Fall is my favorite season, but it IS nice to see all the leaves change colors – I’ll give you that. Also love apples – apple anything! Just made a small apple crisp the other day because a friend gave me a small bag of apples (the crisp is almost gone!). I know lots of people live for the changing of the seasons especially for the ‘pumpkin-everything’ – pies, cookies, cakes, brownies, etc, not counting all the various coffee drinks!

I still have a few more Summer recipes to share so I’ll try to place them in this post before we get colder weather and all the summer recipes are put away until next year.

============

Cookies ‘n Cream Brownies

1 box brownie mix plus
ingredients to prepare (as listed
on box)
16 Oreo cookies
4 Hershey “Cookies ‘n Creme candy
bars
melted chocolate, for drizzling
(optional)

Preheat oven 350 degrees F.
Line a 8 X 8″square baking pan
with parchment paper. Prepare
brownie batter per box instructions.
Pour batter into prepared pan then
lay down Oreo cookies on top in
an even layer, pressing cookies down
so the batter covers them almost
completely. Bake 35 minutes until a
toothpick inserted into center comes
out mostly clean. Let cool completely
in pan. Place unwrapped candy bars
in medium microwave-safe bowl.
Microwave on 50 per cent power
until they are melted – pour over
the brownies & smooth into even
layer using a spatula. Refrigerate
10 minutes then drizzle top with
melted chocolate, if using. Cut
into squares. Serves 16

(recipe: delish.com)
———————————–

3-Ingredient Zucchini Parmesan

1 C. sliced zucchini
1 T. shredded Parmesan cheese
10 squirts ‘butter spray’ (nonstick
butter-flavored cooking spray)

Line a cookie sheet with foil;
spray with nonstick cooking
spray. Place zucchini slices on
pan then spritz with butter spray.
Sprinkle Parmesan cheese on top
& place under broiler for a few
minutes until cheese starts to
brown.
Makes 1 serving

(recipe: 77recipes.com)
—————————–

Salmon w/Zucchini & Spaghetti

1/2 lb. uncooked thin spaghetti
4 T. olive oil, divided
1 lb. salmon, skinned/cut into
2″ cubes
1 pint small cherry or grape tomatoes
1/4 lb. onion, cut into thin strips
1/4 lb. sweet banana peppers, cut into
thin strips*
pinch red pepper flakes
1 T. garlic, minced
1/4 C. white wine
1 lb. zucchini, cut into thin strips
1 tsp. kosher salt
1/2 tsp. grated black pepper
1/4 C. fresh Italian flat-leaf
parsley, chopped
1/2 C. heavy cream
1/2 C. freshly grated Romano cheese
1/2 C. fresh Italian basil, chopped

Cook spaghetti accordg. to pkg.
directions – a little less than al dente.
Remove to a bowl, leaving pasta
water in pot. In large skillet add half
of oil & heat to medium-high. Add
salmon cubes (not touching each
other) & cook a few minutes on
each side to brown & cook almost
through – remove to a bowl. Add
tomatoes to skillet & cook until just
starting to pop, 2-3 minutes – remove
to same bowl as fish. Add remaining
oil & onions – saute 2 minutes,
scraping up any browned bits from
bottom of pan. Add banana peppers &
cook 2-3 minutes to soften. Add pepper
flakes & garlic, cook 1 minute then add
wine – cook to evaporate, about 2 minutes.
Add zucchini & cook, stirring 2 minutes.
Add salt/pepper, parsley & cream – stir.
Add about 1 C. pasta water & stir. Add
Romano & basil – stir then add cooked
pasta. Stir then add cooked tomatoes &
salmon – gently toss to combine; remove
from heat.
To serve: top with additional fresh basil &
Romano cheese. Serves 4-6

NOTE: try to cut veggies into thin strips
similar in size to spaghetti.

(recipe: afamilyfeast.com)
———————————–

Stuffed Eggplant Parmesan

1 1/2 C. marinara, divided
2 medium eggplants, halved
1 T. olive oil
1 onion, chopped
1 tsp. dried oregano
kosher salt
ground black pepper
2 cloves garlic, minced
1 C. chopped tomatoes
1 egg, lightly beaten
2 1/2 C. shredded mozzarella,
divided
1 C. freshly grated Parmesan cheese
1/4 C. Italian bread crumbs
1/4 C. basil, chopped fine

Preheat oven 350 degrees F.
Spread about 1 C. marinara
sauce in bottom of medium
baking dish. Using a spoon,
hollow out the insides of the
eggplants leaving about a 1/2″
border around skin to create
a boat. Roughly chop the
scooped out eggplant. Place
‘boats’ in prepared dish
(scooped sides up). In large
skillet over medium heat
place olive oil; heat oil then
add onion & cook about
5 minutes until softened.
Stir in chopped eggplant &
season with oregano, salt/
pepper. Cook, stirring often,
until eggplant is golden &
tender, about 3 minutes. Stir
in garlic & cook until fragrant,
about 30 seconds – transfer
mixture to a large bowl. Add
chopped tomatoes, egg, 1 1/2
C. mozzarella & 1/2 C. marinara;
mix just until combined. Scoop
mixture into eggplant ‘boats’ &
top with more mozzarella,
Parmesan & bread crumbs.
Bake about 50 minutes until
boats are tender & cheese has
melted. Garnish with chopped
basil & serve. Serves 4

(recipe: delish.com)
——————————–
Zucchini Tots
(appetizer)

1 packed Cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 C. grated sharp Cheddar
cheese
1/3 C. seasoned breadcrumbs
1/4 tsp. kosher salt
1/4 tsp. black pepper, to taste

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Grate zucchini into a
clean dish towel until you have 1
packed cup. Wring all excess water
out of zucchini; there will be a LOT
of water. In medium bowl combine
all ingredients & season with
salt/pepper, to taste. Spoon 1 T.
mixture into your hand & roll into
small ovals – place on prepared
sheet & bake 16-18 minutes,
turning halfway through cooking
time until golden. Makes 16 tots.
Serves 3

(recipe: skinnytaste.com)
———————————-

Layered Apple/Pork Chop Bake

4-6 boneless pork chops
2-3 apples, peeled/sliced
1/4 C. (1/2 stick) unsalted butter
1/4 to 1/3 C. brown sugar
1 tsp. cinnamon, divided
1/2 tsp. nutmeg, divided
1/2 T. cornstarch (optional)
kosher salt/black pepper, to taste

Preheat oven 350 degrees F.
Place sliced apples in bottom of a
large baking dish & sprinkle with
1/2 tsp. cinnamon & 1/4 tsp.
nutmeg. Place chops on top of
apple slices & season generously
with salt/pepper. In medium saucepan
over medium-high heat, combine
butter & brown sugar, whisking until
melted & incorporated. Stir in
remaining cinnamon & nutmeg. Whisk
in cornstarch (if using) – makes for a
thicker glaze. Pour mixture over chops
& apple slices in pan then bake
35-40 minutes until chops are cooked
through. serves 4-6

(recipe: 12tomatoes.com)
———————————-

Crockpot Pecan Pie

1 refrigerated pie crust
3 eggs
1 C. sugar
2/3 C. dark corn syrup
1/3 C. melted butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 C. chopped pecans (or a combination
of chopped & whole)

vanilla ice cream – for serving

Spray insides of crockpot with nonstick
spray. Place pie crust in crockpot & mold
it to fir the shape of the crock. Stir
remaining ingredients together (except nuts),
until well mixed. Stir in nuts (you can reserve
some for sprinkling on top). Pour
filling into pie crust. Gently place reserved
nuts on top of filling. Cover & cook on
High 2 1/2 – 3 hours. Serve warm with
vanilla ice cream (if desired).  Serves 6

(recipe: spicysouthernkitchen.com)

=======================

Our weather is gorgeous today: sunny &
86 degrees F. I read that this Fall is going to
be un-seasonably warm for much longer
than usual – interesting…

I started a new baby afghan today – mint
green (sport weight yarn) in another knit
lace pattern. Not exactly sure where I
found this pattern; apparently I just copied
down the pattern without including the
site/place I found it – no name, either, but
it’s a rather easy pattern and works up
nicely. (Yes, I’m back to my old ‘several
projects on the needles’ at once.) Currently
there’s the 3/4ths finished knit baby afghan
in white & stripes of pink, green, blue & yellow;
a 3/4ths done scarf for the homeless, the new
mint green afghan and am also working on
making more baby headbands for Detroit
Vets baby shower NEXT year. (The lady in
charge said they were a big hit – this year
I only made 8 so I’m attempting to get more
done for next year.) Oh…and baby hats
whenever I feel ‘inspired’ to make them. I
have a ‘go’ bag which has the supplies to
make hats – I usually take that with me if
I’m going to an appointment or know I’m
going to sit for long periods of time; also
have the same thing in my car – I don’t
like wasting time just sitting; would much
rather be doing something constructive –
know what I mean?

Hope you are enjoying your FIRST DAY OF FALL

Hugs;

Pammie

Babysitting … almost 7 months now!

And THIS is what happens when I don’t get to babysit for almost 2 1/2 weeks! He’s got 2 bottom teeth now, crawls a lot, pulls himself to a stand AND says: “Da-da!” I had a happy/fun sitting yesterday (it was NOT as long as the last time: 10 1/2 hours!). This time I was there 4 hrs 15 minutes AND he took a nap from 11:25 a.m. – 2:05! SCORE! He’s also grabbing at the babygate & shaking it; believe me, I was extra vigilant at the safety issues. I know at his last pediatrician’s visit they said he was in the 95 percentile in height & weight – this boy is really striving to break all the baby standards!

==============

Jamaican Banana Bread

2 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. granulated sugar
1/4 C. butter, softened
2 large eggs
1 1/2 C. mashed ripe banana,
(about 3)
1/4 C. plain yogurt*
3 T. apple cider (or dark rum)
1/2 tsp. vanilla
1/2 C. flaked sweetened
coconut
1/2 C. powdered sugar
1 1/2 T. fresh lime or lemon
juice

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Place flour, baking
soda & salt in large bowl – whisk
to combine. In another large bowl
add gran. sugar & butter – beat using
elec. mixer on medium speed until well
blended. Add eggs, 1 at a time, beating
well after each addition. Add banana,
yogurt, cider & vanilla – beat until
blended. Add flour mixture; beat at
Low speed until just moistened. Stir
in 1/2 C. coconut & spoon batter into
prepared loaf pan. Sprinkle top with
1 T. coconut. Bake 1 hour until a
wooden toothpick inserted into center
of loaf comes out clean. Cool in pan
10 minutes on a wire rack; them remove
loaf from pan. Combine powdered sugar &
juice, stir with a whisk & drizzle over top
of warm bread. Cool completely on wire
rack before slicing. Makes 1 loaf.

*or pina colada flavored yogurt, if you
can find it!

(recipe: easyrecipesly.com)
———————————–

Crispy Onion Chicken

4 boneless, skinless chicken breasts
3/4 C. honey mustard
2 C. French’s French fried onions,
crushed

Preheat oven 375 degrees F.
Line a baking dish with foil &
spray with nonstick cooking spray.
Dip each chicken breast in honey-
mustard then coat in crushed
French fried onions. Place in
prepared dish & bake 30-35
minutes until cooked through.
Serves 4

(recipe: sixsistersstuff.com)
————————————-
Garlic Roasted Potatoes

3 lb. small red or white potatoes
1/4 C. good olive oil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut potatoes in half or quarters;
place in a bowl with olive oil,
salt/pepper & garlic – toss until
potatoes are well coated. Transfer
to a sheet pan & spread out in a
layer. Roast 45 minutes to 1 hour
until browned & crisp. Flip twice
using a spatula during cooking
time in order to ensure even
browning. Remove from oven,
toss with parsley, season to
taste with salt/pepper & serve hot.
Serves 8

(recipe: foodnetwork.com)
—————————

Honey Cornbread

1 T. butter, softened
1 C. cornmeal
1 C. flour
1 T. baking powder
1/4 C. sugar
1 tsp. salt
1 C. buttermilk*
2 eggs
4 T. butter, melted
1/4 C. honey

Preheat oven 400 degrees F.
Use softened butter to grease a 9 or 10″
square baking pan (or cast iron skillet).
In large bowl mix cornmeal, flour, baking
powder, sugar & salt. Make a well in middle
of dry mixture & add buttermilk, eggs, butter
& honey – stir until just combined – do not
over mix! Pour batter into prepared pan.
Bake 20-25 minutes until golden brown.
Cool at least 10 minutes before cutting.
Serves 10

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 1 or 2-Cup measuring cup. Pour in
milk to reach the 1-cup measure &
stir using a fork. Let stand 5 minutes
and you have buttermilk!

(recipe: dinneratthezoo.com)
————————————

Zucchini Fries

2-3 medium zucchini, unpeeled
1 C. flour
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce
1 egg
3/4 C. milk
1 C. cooking oil

Heat 1 C. cooking oil in a large
skillet (or fryer) – oil needs
to be very hot for this recipe.
Mix all ingredients in bowl (except
oil). Cut ends off zucchini, cut in
half then into strips (like French
fries) or can cut into chunks. Dip
several pieces of zucchini into flour
mixture. Add zucchini to hot oil &
fry on each side until golden brown.
Remove & drain on a paper towel-
lined plate. Makes a large plate
of fried zucchini.

(recipe: thesouthernladycooks.com)
———————————
Zucchini Beef Skillet

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 fresh tomatoes, peeled/chopped
1 1/2 C. fresh or frozen corn kernels
2 T. pimiento
1 T. dried parsley
5 C. unpeeled thinly sliced zucchini
(can use yellow squash or a mixture
of both)
1 pkg. onion soup mix
3/4 C. water

Brown ground beef, onion & green
pepper in large skillet; drain. Add
remaining ingredients – cover &
simmer 15-20 minutes until
vegetables are tender. Serves 8-10

(recipe: thesouthernladycooks.com)
——————————–

Crab Alfredo

1 (12 oz) pkg. linguine pasta
3 T. butter
3 cloves garlic, minced
3 T. flour
1 C. heavy cream
1 C. chicken broth
1 1/2 C. freshly grated Parmesan
cheese, plus more for garnish
1 T. Old Bay seasoning, more
for sprinkling
kosher salt/fresh ground black pepper
2 T. fresh chopped parsley, more for
garnish
1 lb. lump crab meat
juice of 1/2 lemon

In large pot of salted boiling water,
cook linguine accordg. to pkg.
directions for al dente; drain &
return to pot. In large skillet over
medium heat, melt butter. Add garlic &
cook 1 minute then add flour & stir
until golden. Pour in heavy cream &
chicken broth; simmer until thick,
3 minutes. Add Parmesan & let
melt, 2 minutes. Season with Old Bay,
salt/pepper. Stir in parsley & crab
meat – toss until coated then add
linguine & toss until fully combined.
Garnish with Old Bay, parsley &
Parmesan cheese – squeeze with
lemon. Serves 4

(recipe: delish.com)
—————————-

Smokehouse Almond/Apple/
Spinach Salad

Salad:
1 (12 oz) pkg. fresh spinach
1 1/2 C. shredded mozzarella cheese
1 large Golden Delicious apple, sliced
1 large Gala apple, sliced
2 C. shredded, cooked chicken (can
use rotisserie)
1/2 red onion, sliced
3/4 C. (Blue Diamond) Smokehouse
whole almonds

Creamy Poppy Seed Dressing
1/3 C. apple cider vinegar
3/4 C. sugar
1 tsp. salt
6 T. mayonnaise
1 tsp. honey mustard
3 T. orange juice
1/4 tsp. onion powder
6 T. vegetable or canola oil
1 T. poppy seeds

In large serving bowl layer all
salad ingredients.
Dressing:
Place all dressing ingredients
(except oil & poppy seeds) in blender;
blend until smooth. Add oil, a little
at a time, until completely incorporated.
Add poppy seeds & stir to combine.
Toss salad & pour dressing over top.
Toss to combine & serve immediately
Serves 7

(recipe: jamiecooksitup.net)
——————————–

Crockpot Carrot Cake w/ Cream
Cheese Frosting
(uses 7 qt. or larger crockpot,
in which a loaf pan will fit)

Cake:
2/3 C. flour
1/2 C. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. freshly grated ginger
1/4 tsp. salt
1/3 C. vegetable oil
2 eggs
1 (8 oz.) can crushed pineapple
with juice
1/2 C. golden raisins
1 C. chopped pecans or walnuts
(optional)
1 C. carrot, finely grated

Cream Cheese Frosting:

4 oz. cream cheese, softened
1 C. powdered sugar
1/2 tsp. vanilla

Cake:
In small bowl combine flour,
sugar, baking soda, baking powder,
spices, ginger & salt; whisk to mix
fully. In large bowl combine oil,
eggs, pineapple, raisins, nuts &
carrot – whisk to combine well. Add
dry ingredients to wet ingredients &
mix by hand using a spoon or rubber
spatula until well mixed. Spray a loaf
pan  with nonstick spray (or use
butter & flour). Pour batter into
prepared pan & place in bottom of
7 qt. crockpot. Cover top opening of
crockpot with paper towels (double
layer or a thin kitchen towel, making
sure towel is not touching cake). Cover
with lid & cook on High 3-4 hours until
a toothpick inserted into center of cake
comes out clean. Remove pan from
crockpot & let cool in pan on wire
rack 5 minutes. Invert cake onto a
cooling rack & let cool completely
before frosting.

Frosting:

Using elec. mixer, whip cream cheese until
fluffy. Add powdered sugar, a little at a time,
scraping down sides of bowl as needed. Mix
in vanilla. Once cake is cooled, frost with
frosting.
Serves 8

(recipe: crockpotladies.com)

===================

Right now I’m waiting for my Apple Crisp to
finish baking; a church friend gave me a bag
of apples Sunday & they had to be used up
quickly. I’ve noticed, now that all of our boys
are officially moved out, that husband & I
don’t eat as much – hence leftovers last a
LOT longer than before. Made Pork Cube
Steaks, corn-on-the-cob & big tossed salad
for dinner . . . there’s enough for dinner for
both of us tonight, also! Seems funny learning
how to cook for just TWO people! (The apple
crisp is a small one – apples only made a
8 X 8″ pan, so I don’t see that lasting very
long around here!).

Hope you are all in good health & enjoying
the last of the Summer weather. I’m still
(as I do every year) rooting for Indian
Summer. For those of you who don’t know
what I’m talking about, here in Michigan
we are ‘usually’ gifted with a short period
of days (sometimes almost a week) of
un-seasonably warm weather (like it
would be in July – in the high 80’s) before
we get really cold Fall weather. Indian
Summer also usually comes after we’ve
had a short period of cooler temperatures;
maybe you can see why I always really
HOPE we’ll get that last little bit of WARM
before the cold sets in. It’s been nice the
past few days, lows of 60’s/high of mid-
80’s with a brief period of drizzle yesterday.

Gas Prices: I’ve been wondering if the recent
hurricanes would affect the gas prices; for a
short few days prices went up about 10 cents
a gallon to the $2.59/9 range but now they’re
back down to $2.33/9 per gallon.

Enjoy your day!

Hugs;

Pammie

Monday Musings –

Kinda gloomy/misty day here – low 70’s & cloudy. Went for my yearly cancer check up & I’m clear (All clear for another year – YAY!)

=================

No-Bake Chocolate Oat Bars

3/4 C. butter
1/2 C. packed brown sugar
1 tsp. vanilla
3 C. quick-cooking oats
1 C. semisweet chocolate chips
1/2 C. peanut butter

Spray 9 X 9″ baking pan with
nonstick cooking spray. Melt
butter in large saucepan over
medium heat; stir in brown
sugar & vanilla. Mix in oats &
cook over Low heat 2-3 minutes
until ingredients are well blended.
Press 3/4ths of mixture into bottom
of prepared pan; reserve rest
for topping. Melt choc. chips
& peanut butter in small heavy
saucepan over Low heat, stirring
frequently until smooth. Pour
choc. mixture over crust in pan
& spread evenly using a knife or
back of a spoon. Crumble remaining
oat mixture over chocolate layer,
pressing in gently. Cover & refrigerate
2-3 hours or overnight. Bring to
room temperature before cutting
into bars.

NOTE: another poster recommended
using bittersweet chocolate & chunky
peanut butter –

(recipe: 1krecipes.com)
——————————————

Zucchini/Tomato Bake

1 lb. zucchini (about 3
medium) chopped
1 pint cherry tomatoes,
halved
2 cloves garlic minced
olive oil, for drizzling
kosher salt
black pepper
1/3 C. grated Parmesan cheese
2 T. torn fresh basil, for garnish

Preheat oven 350 degrees F.
In large bowl combine zucchini,
tomatoes, garlic & a drizzle of
olive oil. Season with salt/pepper
& toss to coat. Transfer mixture
to a small baking dish then
sprinkle with Parmesan cheese.
Bake 33-35 minutes until golden.
Garnish with basil & serve.
Serves 4

(recipe: delish.com)
——————————-

Crockpot Bowtie Pasta
Casserole

1 1/2 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper, to taste
1 (10 oz) pkg. frozen spinach, thawed
(can also use fresh)
1 (16 oz) pkg. bowtie pasta, cooked
1/2 C. Parmesan cheese, shredded
1 1/2 C. shredded mozzarella cheese

In large skillet brown ground beef,
onion & garlic; place in crockpot &
add sauce, tomatoes & seasonings.
Stir, cover & cook 6-7 hours on Low.
Add last 4 ingredients during last
half hour of cooking time & turn
heat to High. Add fresh spinach,
pasta, Parmesan cheese & 1 C.
mozzarella cheese – mix well.
Add last 1/2 C. mozzarella to
melt on top before serving.

(recipe: omgtastyrecipes.com)
———————————

Copycat Bacon & Ranch Potato Salad

6-8 medium red potatoes
1 T. kosher salt
2 eggs, hard-boiled/chopped
6 strips bacon, cooked, crumbled
1/2 C. sour cream
1 T. dry ranch dressing mix (poster
used Hidden Valley)
1/2 C. ranch salad dressing
salt, to taste

Place potatoes & salt in large pot
of water & bring to boil – cook until
potatoes can be pierced with a fork
easily (do not overcook or they will
be mushy). Drain & set aside to cool.
In medium bowl add sour cream &
dry ranch dressing mix – mix well.
Cut potatoes into bite-sized pieces.
Add potatoes, eggs & ranch dressing
to sour cream mixture. Add salt &
taste and more salad dressing until
salad is moistened to your liking.
Toss well, cover & refrigerate at least
2 hours to let flavors blend together.
Right before serving, add cooked,
crumbled bacon, mixing well. Serve
cold or at room temperature.
Serves 4-6

(recipe: thefarmgirlrecipes.blogspot.com)
—————————————
(copycat) Applebee’s Smothered
Steak Skillet
  (grill or stovetop)

Potatoes:
1 head garlic
1 T. olive oil
2 lb. potatoes (Yukon Gold or New
Road)
1/2 C. milk
1/4 C. cream
3 T. butter
salt/pepper, to taste

Onions & Mushrooms:
1 large yellow onion
8 oz. white button or cremini
mushrooms
2 T. butter
salt/black pepper, to taste

Steak:
1 T. olive oil
2 1/2 lb. sirloin steak, 1 inch thick
8 slices mozzarella cheese

Preheat oven 400 degrees F.
Cut garlic crosswise & lay on a
piece of foil – drizzle cut edges
with olive oil & wrap tightly in
foil. Bake 30 minutes (reserve
oil in foil & squeeze head of
garlic to produce the softened
cloves.) Mash with salt/pepper.
(can be done ahead).

Cut potatoes into 1 inch pieces &
place in large pot. Cover with water
& bring to boil. Lower heat to medium
& cook 20-25 minutes until potatoes
are soft when tested with tines of a
fork. Drain well & place into large
bowl. Using elec. mixer, mash potatoes
slowly, adding milk, cream, butter then
olive/garlic mixture – until fluffy &
smooth. Cover & keep warm until ready
to serve.

While potatoes are boiling place olive
oil in medium non-stick skillet over
medium low & cook onions until
slightly softened, stirring frequently,
15 minutes. Add mushrooms & raise
heat to medium, stirring frequently
for another 10 minutes. Keep warm
until ready to serve.

Cut steak into 4 serving-sized pieces.
Rub steaks with olive oil on all surfaces.
Heat an outside grill or stovetop grill
pan & grill steaks 4 minutes per side
for medium rare/or longer, as desired.
After first 4 minutes turn steaks & top
each steak with mozzarella slices; the
cheese will melt as steak finishes
cooking. Serve steaks with potatoes &
top with some of onion/mushroom
mixture. Serves 4

(recipe: allfreecopycatrecipes.com)
———————————-
Roasted Summer Vegetables


3 zucchini
3 yellow squash
1 1/2 T. kosher salt
1/2 T. black pepper
2 T. olive oil

Preheat oven 400 degrees F.
Peel all vegetables & slice into
1/4″ thick slices. Drizzle olive
oil in large sheet pan & arrange
veggies on top. Sprinkle tops with
salt/pepper. Bake 30 minutes.
Serves 6

NOTE: You can make this dish
‘fancy’ by arranging sliced veggies
in a casserole dish (slices vertical)
and alternate each veggie OR you
can just do them in the sheet pan.

IF you prefer a softer texture, cook
them 5-7 minutes longer.

(recipe: bakersroyale.com.)
———————————

Crazy Crust Pie

1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine,
softened
3/4 C. milk
1 egg
1 (21 oz) can fruit pie filling
(apple, cherry, peach, blueberry,
etc.)
sugar or cinnamon-sugar

Preheat oven 375 degrees F.
Combine flour, sugar, baking
powder, salt, butter, milk & egg;
beat well. Spray a 9″ pie plate
with nonstick spray & pour batter
into plate. Pour pie filling into
center of batter to 1 inch of edge.
Sprinkle with sugar  (if using apple
or peach, sprinkle with cinnamon
sugar). Do not stir. Bake 35-40
minutes until brown & dough is
done. Serves 6

(recipe: 1krecipes.com)

====================

Not much going on around here;
feeling kinda lazy – might just go
‘attempt’ a nap.

Hugs;

Pammie