put something away (say, a Christmas or Birthday gift) and then couldn’t remember WHERE you put it? That just happened to me; I have been ordering a few things on Amazon lately for the family – (me & my OCD – I’m very quick to send a comment on how I liked/disliked an item). While I was thinking on what had already arrived (and I hid away) I got to a present for middle son: leather wallet with his favorite video game logo . . . now WHERE did I put that? Looked around, found husband’s book I ordered for him . . kept looking in just about EVERY place I could think of . . . no wallet. Finally I decided to go back on Amazon and see the status of the shipment . . . good thing I did! Turns out it won’t ARRIVE until JANUARY 4TH! Just so happens January 4th is said son’s BIRTHDAY – YAY! (Now the problem arrives: NOW what do I get him? Will have to think on that one; no – the wallet wasn’t the only gift, but it was the first one I came up with & ordered for said son.) While still on Amazon was able to chose some nice kitchen serving utensils for oldest chef son; observed at the dinner that he had to borrow his neighbor’s utensils as he didn’t have enough serving spoons, tongs, etc. (light bulb goes off: Mom will get those for him!). The guys are all grown now which makes buying them gifts much harder; when they were younger I pretty much knew what they would want/like – now it’s all up in the air!
Finished the Cruella de Vil scarf and it’s plenty long for a guy to put over his head and also wrap around his neck.
It’s very thick & warm; shades of black/greys & white
For the next few days I will continue working on the other two baby blankets and Monday will go get the yarn for youngest son’s scarf. It certainly is different working on thin baby yarn after working on very thick/fuzzy yarn for so long; glad that one is DONE!
Cheesy Hashbrown Breakfast
8 frozen hash brown patties
2 C. milk
1 C. sour cream
1 tsp. garlic powder
1 tsp. ground mustard
1/4 tsp. black pepper
6 slices bacon, cooked crisp &
2 C. shredded Cheddar cheese,
3 green onions, thinly sliced
Preheat oven 450 degrees F.
Place hash brown patties in single
layer in 9 X 13″ baking dish sprayed
with nonstick spray. Bake 20 minutes
until browned, turning after 10
minutes. remove from oven & let
stand 5 minutes. Reduce oven temp.
to 350 degrees F.
Beat eggs in large bowl using wire
whisk. Add milk, sour cream, garlic powder,
mustard & pepper; mix well. Stir in bacon,
1 1/2 C. cheese & onions; pour over hash
browns in pan & sprinkle top with
remaining 1/2 C. cheese. Bake 40-50
minutes until center is set & edges are
golden brown. Serves 12
Pumpkin Pecan Cobbler
1 C. + 3 T. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 C. pumpkin puree
1/4 C. milk
1/4 C. melted butter (or vegetable
1 1/2 tsp. vanilla
1/2 C. granulated sugar
1/2 C. brown sugar
1/4 C. chopped pecans
1 1/2 C. very hot water
vanilla ice cream
Preheat oven 350 degrees F.
In medium bowl stir flour, baking
powder, salt, sugar & spices. In
smaller bowl stir pumpkin, milk,
melted butter & vanilla to combine;
pour wet ingredients into dry
ingredients; mix to create a thick
batter. Pour into a 8 X 8″ casserole
dish with high sides. In separate
bowl stir sugar, brown sugar & pecans
– spread over top of batter evenly. Pour
hot water over entire thing (DO NOT
STIR). Bake 40 minutes (or, once
middle is set).
NOTE: Be sure to place on a baking sheet
in case it bubbles over.
Cool 5-10 minutes before serving.
Serve with vanilla ice cream, if desired.
Apple Salad with Maple/Mustard
1/4 C. thawed frozen apple juice
2 T. cider vinegar
2 T. canola oil
2 T. spicy brown mustard (Dijon)
2 T. maple syrup
1/4 tsp. salt
1/8 tsp. pepper
9 C. torn mixed salad greens
2 large tart apples, chopped
1 small red onion, thinly sliced
1/3 C. chopped walnuts, toasted
In small bowl whisk first 7 ingredients.
In large bowl combine salad greens,
apples, onion & walnuts – drizzle with
vinaigrette & toss to coat. Serves 12
(1 cup each)
NOTE: to toast walnuts:
Heat oven 350 degrees F.
Place nuts on a shallow pan & bake
5-10 minutes (OR) cook in a skillet
over Low heat until lightly browned,
1 (8 oz) pkg. cream cheese, softened
1 C. (8 oz) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 (16 oz) jar taco sauce
2 C. (8 oz) shredded Cheddar cheese
1 lb. sliced bacon – cooked/crumbled
tortilla or nacho tortilla chips,
In a bowl beat cream cheese & sour
cream until smooth; spread in an
ungreased 9 X 13 dish or on a 12″
plate. Combine onions, tomatoes &
green peppers; sprinkle over cream
cheese layer. Pour taco sauce over
vegetables & sprinkle top with
Cheddar cheese. Refrigerate. Just
before serving sprinkle top with
bacon. Serve with chips.
Makes 10-12 servings.
1 medium head cauliflower (this
will produce 4 C. riced cauliflower)
2 C. shredded mozzarella cheese
1 T. dried oregano
4 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. ground pepper
1 additional cup shredded
mozzarella cheese (topping)
marinara sauce, for dipping
Preheat oven 425 degrees F.
Line a sheet pan with parchment
paper. Cut cauliflower into florets,
discarding any large stem pieces.
Place florets in bowl of food
processor & pulse until it is
chopped into small pieces that are
about the size of a grain of rice. Place
4 C. riced cauliflower* in a large-sized
microwaveable bowl; cover with
plastic wrap. Microwave 10 minutes
until tender. When done, remove
plastic wrap & let cool. Add eggs,
2 C. mozzarella, oregano, garlic,
salt/pepper – stir to combine. Divide
mixture in half & shape into 2 circles
on prepared sheet. Bake 25 minutes
then remove from oven & top with
remaining cheese – bake another 5
minutes until cheese melts & edges
are brown. Slice into strips & serve
with marinara sauce (if desired).
*reserve any leftovers for another
recipe, such as cauliflower fried
Crockpot Pork Chops &
Caramelized Apples & Onions
4 pork chops
3 Granny Smith apples, cut into
2 yellow onions, sliced into rings
1/3 C. packed brown sugar
kosher salt/black pepper, to taste
Spray insides of crockpot with nonstick
spray. Layer onions on bottom, then
apples. Sprinkle brown sugar over top.
Season pork chops with salt/pepper
generously on both sides & place on
top of apples. Cover & cook on Low
4 hours. Serves 4
Tomato/Spinach Pasta Toss
2 C. rotini pasta, uncooked
1/2 lb. Italian sausage
1 (6 oz) pkg. baby spinach leaves
1 (14.5 oz) can Italian-style diced
1 C. mozzarella cheese
2 T. grated Parmesan cheese
Cook pasta accordg. to pkg. directions,
omitting salt. Cook sausage in deep
large skillet on medium-high heat
10-12 minutes until done, stirring
occasionlly. Drain & return to skillet.
Add spinach & tomatoes; cook 2
minutes until spinach is wilted, stirring
occasionally. Drain pasta & return to
pan. Add sausage mixture & cheeses,
mix lightly. Serves 4
(recipe: Kraft recipes)
Kentucky Butter Cake
1 C. butter, cubed, room temp.
2 C. sugar
1 T. vanilla
3 C. flour
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 C. buttermilk
1/3 C. butter
3/4 C. sugar
2 T. water
2 tsp. vanilla
Preheat oven 325 degrees F.
Grease 10″ bundt pan with butter
or shortening VERY liberally; dust
pan with flour. Place all cake
ingredients in a bowl of stand
mixer (with paddle attachment).
Mix on Low 30 seconds, increase
speed to medium; mix 3 minutes.
Pour batter into prepared pan; bake
65-75 minutes until toothpick
inserted into center comes out clean.
Combine all glaze ingredients in small
saucepan over medium-low heat. STir
continuously until butter is melted &
sugar is dissolved – do not bring to boil.
Poke holes all over warm cake using a
knife; pour glaze evenly on cake while
still in pan. Allow cake to cool completely
in pan, then invert onto a serving plate.
NOTE: Poster says she makes the cake
a day in advance, finding it to be more
moist & flavorful when it rests overnight.
Cranberry Corn Salsa
2 C. fresh strawberries, chopped
2 C. grape tomatoes, chopped
1 (10 oz) pkg. frozen corn, thawed
2 green onions, chopped
3 T. minced fresh cilantro
1/3 C. olive oil
2 T. raspberry vinager
2 T. lime juice
1/2 tsp. salt
Baked tortilla chips, for dipping
In large bowl combine first 5
ingredients. In small bowl whisk
oil, vinegar, lime juice & salt – drizzle
over strawberry mixture & toss to
coat. Refrigerate 1 hour & serve with
chips. Makes 5 1/2 C.
That’s about ‘it’ for today – weather is sunny/
clear & 39 degrees F. – great for shopping, if
that’s what you want to do.
Hope you have a GREAT Saturday!