It’s been . . .

one of THOSE days – or evenings, at least. If you could have seen me about half an hour ago – you would understand. Let’s run through the scenario – making dinner, went to get out the ketchup bottle (large one), unscrewed the top – lost my grip – bottle hit floor and I suddenly became the ‘lady with the red leg and foot’! Changed pants, wiped off my foot and proceeded with making dinner. A few minutes later while attempting to get a can of green beans out of the (over my head and over the stove) cupboard another can of green beans decided to take a dive right into the pan – KERPLOP! You guessed it – suddenly became the ‘woman totally covered in turkey gravy and turkey bits’ PLUS the floor, sink (about 3 feet away), the kitchen window (about 4 feet away) and it just continued from there. Later, while stirring the pan (after clean-up) looked in the bowl holding the bananas and thought: “What is that – peanut butter?” Stuck my finger in it and smelled – Yep-more turkey gravy w/turkey pieces! NOT my night! Went to take my small bowl of green beans out of the microwave and they tipped over; this time I only spilled 4 – hey, that’s not a bad thing, considering…

Yep, not my night! Just told my husband that I’ll clean up the kitchen and put away the rest of the dinner a little LATER – I don’t trust myself right now! The washing machine is merrily chugging away cleaning my two pairs of jeans and tops while I just S I T ; that’s about all I trust myself to do right now.

Hope you have a good (safe) evening;



Published in: on November 29, 2010 at 8:09 pm  Comments (1)  

Weekend Activities

Here’s hoping you all had a wonderful holiday; ours was filled with food, fun and family. There’s still a little turkey left which I plan on making into Turkey Divan for dinner tonight over cooked rice. There’s also still pumpkin pie, French Vanilla ice cream, cheese cake and about 3 servings of apple crisp (but that won’t last long…hehehe).

Along with all the food preparations and holiday ‘stuff’ I worked on getting some of the projects finished that have been ‘bugging’ me (I don’t like half-finished projects that lie around and taunt me: “Hey! I’m HERE – FINISH me!!!” … nasty little comments coming from knitting, indeed!) To start with, here is what I’ve been calling the “Australian Baby Blanket” – it is made from blue knit squares that were sent from Australia. I knit white squares to make enough for a baby blanket for the “Club Foot Baby” section of Korle Bu hospital in Ghana.

The unfinished squares 





and completed baby blanket


knit pair of fingerless gloves for one of our volunteers in my special needs group (modeled by my son, Eric). They are done in a dark green and black yarn mix (which doesn’t show up at all…sigh). The receiver of these gloves loves to text, so I thought the gloves would come in handy for him this winter.


80 more premie baby hats knit & crocheted by Waterford-Area Knitters & Crocheters.  These were just mailed off to: “Stitches From the Heart”, a worthy ministry that provides several hospitals in California with hats for their premies.


Just started working on the crocheted ruffle scarf for my other volunteer in the special needs group. Here is a photo from the pattern site (Lion Brand yarns):

It’s a very quick and easy pattern; I’m going to try to glance at her winter coat to see what color it is and maybe ‘edge’ the scarf in that color (I’m making it in white, so it goes with just about any color).

Also finished another Ghana Project afghan (#265); also got a shipment of 91 squares from the ladies at “Ladies of Grace UMC” in Indiana, PA. I’ve got LOTS of squares, just gotta get sewing them together.  It feels kind of nice to know that I only have the ruffle scarf to finish and my Christmas projects are done, then it’s only sewing squares together!

Ran into a yummy-sounding recipe from my insurance company (they want to try to keep their diabetics eating healthy!)

Butternut & Ginger Soup

1 tsp. mild olive oil

1 1/2 C. chopped onion

3 cloves garlic, crushed

2 tsp. chopped fresh ginger

1 1/2 lb. (6 C.) peeled raw butternut or other winter squash

1/2 lb. (1 C.) potatoes, peeled and chopped

1 C. unsweetened 100% apple juice

3 C. water

1/2 C. skim milk

1/2 tsp. salt


1/2 C. chopped Granny Smith apple

2 T. chopped parsley


Heat oil in a high-sided skillet or large saucepan on medium high. Saute the onions three minutes or until tender. Add garlic and ginger and cook one minute longer; add squash, potatoes, apple juice and wate . Bring to a boil ; reduce heat and simmer 35-40 minutes or until very soft. Puree in a blender or processor, in batches, until smooth. Pour back into pan and stir in milk and salt. Reheat and serve topped with garnishes. Serves 6.

(190 calories; 1 g fat; 45 g. carbs; 220 sodium; 14 g. sugar)

(recipe: Blue Care Network of Michigan flier)


Well, that’s all I have for today – I’m sure there are lots of great recipes sitting in my “In” box and I’ll be putting them on here regularly.

Hope you have a great day! It’s 50 degrees here, no snow, a little gray out but that’s fine…I can still drive and walk in ‘gray’!





One More Day to “Turkey”!

It’s a slow day around here; the whole family is home just kind of hanging out and either playing computer or video games. Oldest son called yesterday saying he’s bringing an apple crisp and ice cream to go along with all the goodies. We’ll be eating ‘late’ (about 7:30 p.m.) because of his and his girlfriend’s work schedule, but that’s to be expected when you work in the food industry.  I find myself anxiously awaiting the smells and tastes of a fully oven roasted turkey – ah, the dark meat! Anyway, I digress…here’s today’s recipes:


Pumpkin Rice Pudding

2 cups short-grain or Arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 teaspoon grated orange zest
1/4 cup orange juice
1/4 teaspoon kosher salt
1 cup canned pumpkin
1/4 cup dark brown sugar (optional)

In a large saucepan, combine the rice, milk, sugar, 
vanilla bean, orange zest, orange juice, and salt.
Heat to boiling over medium-high heat, stirring 
occasionally. Reduce heat to medium-low and cook, 
stirring occasionally, until the rice is tender 
and most (but not all) of the liquid is absorbed, 
20 to 25 minutes. Remove from heat. Discard the 
vanilla bean. Stir in the pumpkin. The recipe can
be made ahead to this point. Cover and refrigerate
up to 2 days ahead. To rewarm, stir in an additional
1 1/2 cups milk and stir gently over medium-low heat.
Serve warm, sprinkled with the brown sugar if desired.
Serves 8.(recipe courtesy Desserts du Jour site)

Turkey Potpie with Biscuit Crust

1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces
 (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits

Heat oven to 350F. In a 2-quart baking dish, combine 
turkey, sweet potato, zucchini, carrot, scallions, 
thyme, salt, and a few grinds of pepper and toss well.
Pour gravy on top; bake in the oven, uncovered, for
25 minutes. Gently roll out 4 biscuits individually 
and overlap them to make a crust that will cover the
baking dish. Bake until top is golden brown, about 
15 more minutes. Serves 4. (recipe courtesy
Recipes du Jour site)

Mushroom Chive Pilaf

1 tablespoon olive oil
1/2 cup minced fresh onion
1 garlic clove, minced
2 cups low-salt chicken broth
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup uncooked basmati rice
1/4 cup chopped chives
1/4 cup thinly sliced green onions
1 (8-ounce) package mushrooms, chopped

Heat oil in a medium saucepan over medium-high heat.
Add onion and garlic, and sauté 2 minutes. Add broth, 
salt, and pepper. Bring to a boil; add rice. Cover,
reduce heat, and simmer 35 minutes. Remove from heat;
let stand 5 minutes. Stir in chives, green onions,
 and mushrooms. 
Serves 6. (Recipe du Jour site)

Pumpkin Pie Dessert 
(not sure if I've posted this one)

1 large can pumpkin pie mix(already has sugar & spices in it.)
4 eggs
1 12 oz. can evaporated milk
1 yellow cake mix
1 c. butter, melted
1 c. chopped nuts

Mix pumpkin pie mix, eggs and milk together. Pour into 
greased 9x13-inch baking dish. Sprinkle cake mix over
pumpkin mixture. Drizzle melted butter over cake mix,
 sprinkle nuts over butter. Bake in a 350F oven for 
1 hour.

Garlic-Ricotta Potatoes

2 lb. Yukon gold or russet potatoes
2 T. butter
3 cloves garlic, minced
1/2 C. half-and-half
15 oz. ricotta cheese

Place potatoes and about 2 teaspoons salt in
medium pot and add enough water to cover by 1 inch.
Cover and bring to a boil over high heat; reduce
heat and simmer about 10 minutes. Turn off heat
and let rest, covered, until potatoes are very
tender when pierced with a skewer (20 to 30 minutes).
Scoop out a half cup of cooking water for later use.
Drain potatoes and water from pot. In same pot,
melt butter over medium heat. Saute garlic until
soft but not brown, about 2 minutes. Remove pot
from heat and return potatoes to the pot.
Break up with a potato masher, then
gradually mash in water. The potatoes should
be light and fluffy. Add salt to taste,
reheat if necessary and serve.
Make 6 servings. (recipe: Trish - 1_Comfort_Foods digest)
Layered Cranberry Mousse

1 1/2 C. boiling water
1 (8 serving) pkg.Jell-) cranberry flavored gelatin
1 (16 oz.) can whole berry cranberry sauce
1 C. cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
2 C. thawed Cool Whip

Stir boiling water into dry gelatin mix in a large bowl at
least 2 min. until completely dissolved. Add cranberry
sauce; stir until mixed. Stir in cold water. Pour 2 C.
of the gelatin mixture into 6-cup mold. Refrigerate 45
minutes or until set but not firm. Gelatin should stick
to finger. Meanwhile, stir cinnamon and cloves into
remaining gelatin mixture. Refrigerate 30 minutes until
slightly thickened (consistency of unbeaten egg whites).
Add Cool Whip; stir with wire whisk until well blended.
Pour over gelatin mixture in mold. Refrigerate 4 hours
or until firm. Makes 12 servings. (recipe-Kraft)
Prep-Ahead Mashed Potatoes

3 lb. red potatoes (about 10 medium), cut into chunks
1 C. sour cream
4 oz. (1/2 of 8 oz. pkg) cream cheese, cubed
1/4 C. milk
2 T. butter
1 (8 oz.) pkg. fresh mushrooms, sliced
2 T. chopped fresh thyme

Place potatoes in large saucepan. Add enough water
to completely cover potatoes. Bring to boil on high
heat. Reduce heat to medium-low; cook 15 minutes or
until potatoes are tender. Drain; return to saucepan.
Add sour cream, cream cheese and milk. Mash with
potato masher to desired consistency. Spoon into
microwavable serving bowl; cover with plastic wrap and
refrigerate until ready to use. Meanwhile, melt
butter in large skillet on medium-high heat; add
mushrooms. Cook 5 minutes or until mushrooms are
tender, stirring frequently. Spoon into small
bowl; cover with plastic wrap; refrigerate until
ready to use. Vent plastic wrap covering potatoes
by poking a few holes in the top. Microwave on HIGH
6-8 minutes or until heated through; stir. Top
with mushrooms; microwave uncovered an additional
2-3 minutes or until heated through. Sprinkle
with thyme. Makes 12 servings, 2/3 C. each
(recipe- Kraft)
NOTE: These potatoes can be made up to 2
days before using.
Maple Glazed Baby Carrots

2 lb. baby carrots
1/4 C. Catalina salad dressing
1/4 C. maple-flavored or pancake syrup
1 T. butter
1/2 C. pecan pieces, toasted

Cook carrots in saucepan, in enough boiling
water to cover; 12-14 min or until tender.
Drain and set aside. Mix dressing and syrup
in saucepan; cook on medium heat until
mixture is bubbly, stirring occasionally.
Add carrots, cook until glaze is thickened
to desired consistency, stirring frequently.
Add butter, stir until melted. Stir in
pecans. Makes 10 servings, 1/2 C. each
Creamed Corn (a new twist)

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 T. milk
1 (14.75 oz.) can cream-style corn
1 (10 oz.) pkg. frozen corn, thawed
1/2 C. shredded sharp Cheddar cheese
1/3 C. sliced green onions

Cook cream cheese and milk in medium saucepan
on medium heat until cream cheese is melted,
stirring frequently. Add cream-style and thawed
corn; stir. Cook 4 minutes or until heated
through, stirring occasionally. Spoon into
serving dish; sprinkle with cheddar cheese
and green onions. Makes 6 servings, 1/2 C.
each. (recipe - Kraft)
Cheesy Broccoli Rice & Turkey

1 (14 1/2 oz.) can chicken broth
2 C. chopped cooked turkey
2 C. broccoli florets
2 C. white rice, uncooked
6 oz. Velveeta cheese, cut up

Combine broth, turkey and broccoli in
large skillet. Bring to boil; reduce heat to
low; cover and simmer 5 minutes. Add rice
and Velveeta, cover. Remove from heat. Let
stand 5 minutes or until rice is tender
and Velveeta is melted. Stir until well
blended. Makes 4 servings, 1 1/2 C. each.
(recipe- Kraft)
Well, there you have it - lots of yummy
sounding recipes to try! Hoping you and
your family have a wonderful holiday -
no matter HOW you celebrate it!

Big Hugs;


Published in: on November 24, 2010 at 2:24 pm  Comments (3)  
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Tuesday Thoughts

Got up early today to finish up the ‘last minute’ food purchases – bread, milk, eggs – the necessary ‘stuff’ to have around when the whole family will be home for several days. I’m so thankful that yesterday’s plumbing ‘fun’ was so easily taken care of by ‘the snake’ – not bad expense-wise either – we were truly blessed. I’m thankful that the Lord takes care of the big things as well as the little things in our lives.

Tonight is Knit Night and it’s getting so that I’m almost apprehensive about going – simply because our group is growing so fast! I’m the one who gets there about 25 min. early to set up the chairs & tables (I should say ‘re-arrange’ – love the looks I get from other customers when I come in, plunk down my ‘stuff’ then start shoving chairs & tables all over the place to make one really long table – it’s a good 30 feet when I’m done and seats about 25-30). Tonight I’m taking the camera – it’s about time I remember to photo the ladies (& Brian, our resident guy knitter). It’s also the deadline for several different ‘turn in’s of knitted/crocheted charity items, so I’m guessing we’ll have a pretty big group again.

Well, as promised, have more yummy recipes to give ya and here they are:


Cranberry Swirl Cheesecake Pie

9 whole graham crackers (1 1/3 cups ground)
1 T. sugar
5 T. unsalted butter, melted
12 oz. cream cheese, room temp
2/3 C. sugar
1 large egg plus 1 large yolk,  room temp
6 T.  sour cream,  room temp
1 tsp. vanilla extract
1/2 cup whole-berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)


Preheat oven to 350ºF
Line a rimmed baking sheet with foil.
Make crust:
Place graham crackers in a food processor and process until finely ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly. Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack.

Make filling:
In a large bowl, using an electric mixer on medium speed, beat
cream cheese and sugar until fluffy. Add egg and yolk and beat until
incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined.Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drag crumbs from crust into filling. Place pie on lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days.


Maple Cranberry Baked Apples

2 1/2 cups cranberry juice cocktail
1/2 cup maple syrup
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
2 teaspoons grated peeled fresh ginger
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon vanilla extract
8 medium Rome apples, cored
3/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup shaved white chocolate

Preheat oven to 375F. Combine first 8 ingredients.
Stir well; set aside. Peel top half of each apple;
place in a shallow roasting pan. Fill centers
of apples evenly with cranberries and pecans. Pour
cranberry-maple mixture over apples. Bake at 350F
for 1 hour or until tender, basting apples twice
with syrup from pan. To serve, drizzle with
remaining syrup. Sprinkle with white chocolate.
Serves 8.  (recipe: Desserts du Jour site)

Slow Cooker Party Mix

 4 cups Wheat Chex cereal
 4 cups Cheerios cereal
 3 cups pretzel sticks
 1 (12 ounce) can salted peanuts
 1/4 cup butter or margarine, melted
 2 tablespoons grated Parmesan cheese
 1 teaspoon celery salt
 1/2 teaspoon seasoned salt

In a 5-qt. slow cooker, combine cereals, pretzels
and peanuts.Combine butter, Parmesan cheese,celery 
salt and seasoned salt; drizzle over cereal mixture
and mix well. Cover and cook on low for up to 3
hours, stirring every 30 minutes. Serve warm
or at room temperature.
Green Bean Casserole (crockpot)

 2 (14.5-ounce) cans cut green beans, drained
 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
 1 (8-ounce) package shredded Cheddar cheese
 2 (4.5-ounce) jars sliced mushrooms, drained
 1 cup milk
 1 tablespoon Worcestershire sauce
 1/4 teaspoon pepper
 1 (6-ounce) can French fried onion rings, divided 

Combine first 7 ingredients in a large bowl; stir in half
of French fried onion rings. Spoon casserole mixture into
a lightly greased 2- or 3-quart slow cooker.Cover and cook
on LOW 2 hours. Sprinkle remaining onion rings on top of
casserole. Cover and cook on LOW 30 more minutes.
(8-10 servings)
Squash & Cornbread Casserole (crockpot)

 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
 1 (8-ounce) container sour cream
 1 1/2 pounds yellow squash, cut into 1/2-inch slices
 1 cup chopped onion
 1 cup shredded carrot
 1 (11-ounce) can sweet whole kernel corn, drained
 1 1/2 cups cornbread stuffing mix
 1/4 cup butter or margarine, melted
 2 teaspoons dried sage

Combine soup and sour cream in a large bowl. Add
vegetables,stirring gently to coat. Spoon vegetable
mixture into lightly greased crockpot.Combine
stuffing mix and remaining 2 ingredients; 
sprinkle over vegetable mixture.Cover & cook 
on LOW 5 hours. Uncover and let stand 10 
min.before serving.
Pumpkin Pie Bars 

1 1/2 C. flour
1 C. finely chopped nuts
1/2 C. sugar
1/2 C. firmly packed brown sugar
2 tsp. ground cinnamon,divided
3/4  C. butter or margarine
1 (15 oz) can pumpkin
1 (14 oz.)can sweetened condensed milk (Eagle Brand)
2 eggs, beaten
1/2 tsp. ground allspice
1/4 tsp. salt
1 T. flour

Preheat oven375º F.
In medium bowl, combine 1 1/2 cups flour, nuts,
sugars and 1 tsp.cinnamon; add butter, mix until
crumbly. Reserve 1 1/4 C. of the mixture. Pat 
remaining mixture on bottom of ungreased 13x9-inch
baking pan. Meanwhile, in large mixing bowl,
combine pumpkin,sweetened condensed milk, eggs, 
remaining 1 tsp. cinnamon,allspice and salt; 
mix well; pour evenly over crust. Mix reserved 
crumbs with 1 tablespoon flour; sprinkle over pumpkin
mixture. Bake 30-35 minutes or until set. Cool 10 minutes.
Serve warm.
Well, those ought to get your tastebuds started 
and your tummy rumbling! I can see that my server 
is giving my posts 'fits'again so I'll close 
for now. Hope you are right where you
want to be in the holiday preparations
or resting and happily content with whatever
your day sets forth for you!


PS: Please remember these are NOT my recipes - I've only
gleaned them from various other recipe sources.
Published in: on November 23, 2010 at 12:12 pm  Comments (1)  
Tags: ,

Waiting for the Plumber

Here I sit, as the title tells you, ‘waiting for the plumber’. Now, earlier a plumber did come by and replaced the short 2 feet of old cast iron drain which was causing the leak however . . . the clog lies somewhere between where the new section of PVC pipe is and the cast iron piece which is kind of ‘in the wall/ceiling of the basement. Oh joy… said plumber said that he doesn’t have a ‘snake’ in his truck and another guy will be by to try to snake out the drain – that was 2 hours ago (he said about an hour) and so I wait.

What do YOU do when you’re waiting? So far I’ve finished the Christmas scarf for my friend; the photo below doesn’t really do it justice – it’s a soft, fine Federal Blue yarn and a ‘1 row pattern’ (very easy).

Also managed to sew in six more of the thin blue/white squares for the (Australian knit) baby blanket; still have six more blue and four more white to finish, then edge it and that’s a done project. Yesterday at church a friend handed me a small (toddler sized) pink baby sweater which had at least 6-8 holes in it. She volunteers at the local shelter and that was a donation. Knowing I like to tackle strange projects she asked if I could repair it; consider it ‘done’ – another ‘waiting for the plumber’ job done. Well, now I’m writing a blog – another ‘plumber’ job. There are more tasty recipes just waiting to be posted, so I won’t dawdle!


Spiced Pumpkin Fudge

2 C. granulated sugar

1 C. packed light brown sugar

3/4 C. (1 1/2 sticks) butter or margarine

2/3 C. (5 fluid oz. can) evaporated milk

1/2 C. Libby’s 100% pure pumpkin

2 tsp. pumpkin pie spice

2 C. (12 oz. pkg.) Nestle Premier Toll House White Morsels

1 (7 oz.) jar marshmallow creme

1 C. chopped pecans

1  1/2 tsp. vanilla extract

Line 9 x 13 baking pan with foil. Combine sugar, brown sugar, butter, evaporated milk, pumpkin and spice in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10-12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F. (soft ball stage). Quickly stir in morsels, marshmallow creme, nuts and vanilla extract.  Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes 48 servings, 2 pcs. each. (about 3 lb.)


Sweet Potato Bread with Pineapple Butter

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained

Preheat oven to 350 degrees F.
In a large bowl, combine the first seven ingredients. In a small bowl,
combine the eggs, potatoes, oil and water. Stir into dry ingredients
just until moistened. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 50-60 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing
from pan to a wire rack. In a small bowl, combine butter and pineapple.
Serve with bread. Yield: 1 loaf (16 slices) and 1 cup butter.
NOTE from poster: ” I had some leftover mashed sweet potatoes, so
I made up a couple of loaves of this bread…It is delicious!”


Thanksgiving Muffins

1 cup cooked pumpkin or canned
1/2 cup sugar
1/2 cup margarine
1 egg, beaten
1 Tablespoon molasses
2 cups sifted flour (sift before measuring)
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon mace
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
3/4 cup buttermilk
1/2 cup chopped pecans
1/2 cup raisins

Preheat oven to 375 degrees F.
Blend together sugar and margarine add pumpkin,
molasses and egg.Sift flour with baking powder and spices;
add soda to buttermilk. Mix raisins and nuts with 1/2 cup
sifted flour and spices.Add rest of flour alternately with
buttermilk to creamed mixture. Add raisins and nuts.
Place in well greased muffin tins. Bake 20 minutes. If very large
tin, bake 25 minutes.Makes 4 dozen small or 2 dozen large muffins.


Cracker Barrel Sweet Potato Casserole

5 1/2 pounds sweet potatoes, boiled tender, skinned
8 ounces margarine
1/4 cup orange juice concentrate
8 ounces brown sugar
1 tablespoon grated orange rind

2 ounces margarine

Preheat oven 400 degrees F.
Put potatoes in mixer;add 8 oz margarine, orange juice concentrate,
brown sugar, and orange rind. Blend well and put into large greased casserole dish. Into a saucepan put 2 oz. margarine, 7 oz brown sugar, milk and pecan pieces. Bring to boil stirring constantly till thickened. Pour over sweet potatoes in casserole and bake at 400ºF for 20 to 30 minutes.



1 (8 oz.) can jellied cranberry sauce
3/4 C. Dijon mustard
1 tsp. grated orange peel
6 pieces  chicken, thighs and legs

In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth.  Remove from heat.
Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear.  Brushing with sauce during last 10 minutes of grilling.


Well, that’s the ‘scoop’ for today – hoping to have a fully-functioning kitchen sink by the end of the day – without it, sure makes for a ‘fun’ time trying to figure out what to cook that won’t use a lot of pots/pans/dishes (that can’t be washed easily!).

Our weather today is sort of typical November – chilly, grey and raining. I lit a caramel candle while I was working on ‘the projects’ – that sort of made the room feel/smell a little warmer.

Enjoy your day – what EVER weather you have!



Published in: on November 22, 2010 at 2:34 pm  Comments (1)  
Tags: , , , ,

Oh, the Recipes!!!

I realized today that it’s been awhile since I’d gone through my emails and weeded out the recipe lists – those that are what sound like ‘keepers’ and those that are either too fussy, too many ingredients, too long a process, etc. What I was left with was a pretty long list of really great sounding recipe! Some are crockpot, some are Thanksgiving/holiday – you can decide which you might want to try. Remember these are NOT my personal recipes, only ones I’ve gleaned from various recipe sites. Since there are so many, think I’ll be posting some for the next few days to give you a chance to go buy ingredients if you feel the urge to make them for the holiday coming up!


Sweet Potato Bread with Pineapple Butter

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained

Preheat oven to 350 degrees F.
In a large bowl, combine the first seven ingredients. In a small bowl,
combine the eggs, potatoes, oil and water. Stir into dry ingredients
just until moistened. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 50-60 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing
from pan to a wire rack. In a small bowl, combine butter and pineapple.
Serve with bread. Yield: 1 loaf (16 slices) and 1 cup butter.
NOTE from poster: ” I had some leftover mashed sweet potatoes, so
I made up a couple of loaves of this bread…It is delicious!”


Pumpkin-Patch Brownies

2 ounces unsweetened chocolate, chopped
1/2 cup canned pure pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup flour

Preheat oven to 325°F. Line an 8-inch square metal baking pan with foil; grease.Microwave chocolate and 2 Tbsp. water on medium for 2 minutes in a microwavable bowl; stir until smooth. Stir in pumpkin puree.With an electric mixer, beat eggs, sugars,vanilla and salt on high until thick, about 2 minutes. Add pumpkin mixture on low.Stir in cocoa and then flour until blended.Scrape batter into prepared pan. Bake until
a tester comes out clean, about 30 minutes. Let cool on a rack for 1 hour.


Cranberry Stuffing Balls

1 lb. bulk sweet Italian sausage
½ cup chopped celery
¼ cup chopped onion
1 egg
1 pkg. (8 oz.) herb seasoned stuffing mix
1 cup chicken broth
½ cup chopped fresh or frozen cranberries, thawed if frozen
1/3 cup butter, melted

Preheat oven to 325 degrees.
Heat non-stick skillet over high heat. Add sausage, celery and onion. Cook until meat is browned and vegetables are softened (10 minutes.) Remove from heat; drain and discard fat from skillet. In bowl beat egg;
stir in sausage mixture, stuffing mix, broth and cranberries. With hands form mixture into 8 balls. Place stuffing balls on ungreased baking sheet; drizzle with butter. Bake until browned, 30 minutes. (To make ahead, form balls, place on baking sheet and cover with plastic wrap. Refrigerate overnight; drizzle with butter and bake until browned and heated through. 35 minutes. (Serves 8)


Slow Cooker Thanksgiving Turkey

5 slices bacon
1 (5 1/2 pound) bone-in turkey breast, skin removed
1/2 teaspoon garlic pepper
1 (10.5 ounce) can turkey gravy
2 Tablespoons all-purpose flour
1 Tablespoon Worcestershire sauce
1 teaspoon dried sage

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper.In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour
over turkey in the slow cooker.Cover slow cooker, and cook turkey 8 hours on Low.


Now that you’re drooling all over your keyboard, I’ll let ya go. Have more good-sounding recipes coming in the next few days!




Published in: on November 21, 2010 at 10:54 pm  Leave a Comment  
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It’s Saturday…Yawn…

Against my better judgement, I decided to stay up WAaaaaaaaay past my bedtime last night and watch “The Golden Compass”; had just read the book and wanted to see how they portrayed it in the movie. It was ‘ok’ – they really compacted a lot of the parts and totally left off the ending – maybe they wanted to connect it to the next book/movie? My husband came out about half-way through and watched it to the end with me; both of us dragged off to bed at 2:45 a.m. so I’m REALLY dragging today! Woke up but really didn’t want to ‘get up’ – took another hour to just get ‘with it’ enough to function – not going to be a very productive day I’m guessing.

Yesterday was one of those ‘get things done’ days: worked on setting up three more afghans and sewed two rows on first of those. Have decided to knit another scarf for the President of our special needs group, so that’s almost half done (knit in a Federal blue, very thin acrylic/mohair yarn in a one-row repeating pattern). Am thinking about also knitting a simple winter scarf for one of our volunteers but haven’t started it yet. Am still tossing around what to give to my members of the knit group as a little ‘thanks’ present – there are now over 30 people who are active, so any present I make/buy will run a bit in cost; haven’t actually found an idea yet (except I bought 2 bags of mini candy bars…now need something to ‘go’ with them). Last year I knit tiny pins, but that takes a long time and I just don’t have the patience this year. Oh well…we’ll see what happens there. Am down to 5 white, tiny squares left to knit on the Australian-knit  baby afghan; that should go fairly quickly.

Oh! On the ‘fun things’ scene -our kitchen sink drain pipe decided to plug up Thurs. and (to save a very long explanation) finally sprung a major leak, we’ve been struggling along without being able to use the kitchen sink until the plumber comes on Monday a.m. Not a HUGE struggle, but it certainly makes you THINK before doing any cooking – we had enchiladas last night (a good 2-night dinner); am thinking of spaghetti & meatballs for the next 2-day meal. SO glad this didn’t happen say Wednesday? Not sure what the cost of replacing that old iron pipe is going to come to, but whatever it is – we need the pipe, so it’s a ‘wait and see’ situation right now.

How are you coming on your Thanksgiving preparations/plans? I’m about half done with the buying, still have more ‘to go’. I know that Kroger had turkeys for 29 cents a pound if you bought an additional $20 in groceries (I didn’t take advantage of that last Monday, but might do that today – I always try to keep one turkey in the freezer so this would make an ‘extra’ perhaps for Christmas?). Still having trouble adjusting to the fact that we’re so close to Christmas! My ‘present buying’ is VERY thin this year (I mean – the ones I’ve already purchased). As per usual around this time, I don’t have a clue what to buy… am thinking marbles and a big metal dump truck for my grandson. I know – those sound like weird presents BUT those are the two things he loves to play with most at my house (and told me he doesn’t have either at any of the ‘other houses’ – Dad’s, Mom’s, other Grandma’s and Great Grandmas).

Speaking of my grandson, we had a great time this past Thurs. playing two games I dug out of the closet from when his Daddy was a young boy: “Don’t Wake the Dragon!” and “Pizza Party”. Of course, he won more games than I did – something like 9 to 2, but he really had a great time with them, so glad I kept them. There’s still “Pen the Pig” and “Peanut Butter and Jelly” – I used to love to play those games with the boys and they haven’t lost any of the ‘fun factor’!

Well, it’s time to wrap this up if I’m going to get anything done around here today. Still have the ‘fun’ job of attempting to wash some dishes in the bathtub using a big bucket – fun, fun, fun. (I also have the possible trip to Kroger to think about – not sure if they’ll have that 29 cent offer come Monday…).

Enjoy your day and your weekend! Hope your weather is good – it’s around 45 degrees, chilly but sunny. Hey – it’s better than rain or that nasty white stuff!!!



Saturday Samplings

Today it’s bright and sunny, about 44 degrees F. and a very fine Fall day! Our weather this past few weeks has definitely been out of the ordinary for this time of year in Michigan – we’ve been experiencing, I’m guessing, an over-extended “Indian Summer” (don’t get me wrong – I LOVE it!) I’ve read and heard that we might be in for a very hard, long winter so any extension of warmer, sunny weather has me excited!

It’s Saturday and I’m trying to use this day to catch up on a few things I’ve sort of let slide: finished afghan #263; that makes 15 afghans for this trip to Ghana – quite a bit less than my usual 25+, but I’m trying to ‘pace myself’ this time.  Have completed several other charity knitting projects; just finished another two childrens hats for our local Historical Society’s Christmas sale and  mailed out the baby presents to my best friend’s daughter in Ohio (that would be the 2 baby hats, booties, the ‘green bunny blanket-toy’, the large baby afghan, a bib and really cute teddy bear). I don’t believe I mentioned here that I’m also attempting to complete a baby afghan for Ghana (not this trip); the hospital there also does club-foot baby surgeries. A few weeks ago I received several packages in the mail from a lady in Australia containing 5″ x 5″ knitted squares. Mind you, I’m not complaining, but these particular squares are 2 inches too small for my regular Ghana afghans and she knit them out of what looks like sock yarn (which is much thinner than the usual worsted weight of the other squares). This presented a possible problem but because I didn’t want to ‘waste’ these, I found a similar weight white yarn in my stash and have been knitting squares to compliment the thin, small blue ones. When I’m done it will be a blue & white striped baby blanket for the club-foot baby section of Korle Bu hospital, in Ghana. (I’ll try to remember to take a photo when done).

Also on the home front, my knit group is growing by leaps & bounds! This past Tuesday found us using almost every available table at Panera, with 24 members (the largest group to date!). Panera management is very gracious and welcoming to us but I’m concerned that if we grow any further (and we will, I’m sure) we’ll have to be looking for a new meeting place. One of my new members mentioned a local area church where their quilt group meets that would be a good location. For now, at least through the holidays, I’m going to pray on it and then make a decision. This past Tuesday I was expecting three new people (who had signed up on our website) and, instead, three OTHER new people showed up (the on-site ones didn’t come!). I’m thrilled to have new people join us; this is a ‘pleasant’ conundrum to have, I suppose-more people than you can adequately seat! I’ll keep you informed of the on-going events.

My special needs group, as well, is growing by leaps & bounds. This past Wednesday we had over 50 people in our room (that’s counting students and caregivers). That, too, is the largest crowd we’ve ever had for a regular Wednesday program. Amazing! The Lord is truly blessing in both groups.

Not much else new around here – tonight’s dinner is pierogies & Polish sausage. Last night was chicken stir fry which came out better than expected! (That’s always a good thing!) It seems like I’ve been cooking more than usual this past week but that could be because I haven’t had many evening events to shorten the dinner cooking (in that case I usually substitute hamburgers on the George Formann or sloppy joes – something quick to cook & eat).

Ran into a new (to me) recipe for the crockpot – it’s a variation on the really decadent Triple Chocolate Mess dessert. This one might be good for the coming holidays: (I didn’t name it!)

Pumpkin Job

1 (16 oz.) can pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
1 can evap. milk
3/4 C. sugar
1/2 C. Bisquick
2 T. margarine, melted
2 eggs

Spray crockpot with non-stick spray. Mix all ingredients;
pour into crockpot. Cook on low for 6-8 hours or High 3-4. Serve in a bowl with ice cream.


I’m thinking I might just make this instead of the traditional pumpkin pie (but then, I can just envision the comments/complaints: “Aw, Mom! Where’s the pumpkin pie?” . . .  we’ll see, might just make both.)

That’s it for today; hope you are all feeling in good health (Oh! Today’s the last day of the antibiotics – think the sinus infection in FINALLY gone!).

Enjoy your day!



Yummy-sounding Fall Recipes!

Ok, ‘Pammie the Proud’ finally admitted she needed to see the doctor and went this past Tuesday; end result- antibiotics to get this ‘mild sinus infection’ gone! Now into day 3 and I’m beginning to feel more energetic-YAY! Finally culled the many MANY recipes sitting in my In Box and came up with what sounded the most warm, fulfilling and yummy; here ya go!

Skillet Tamale Pie

1 onion (8 oz.), peeled and chopped
1 pound ground lean (7% fat) beef or turkey
1 tablespoon chili powder
1 teaspoon cumin seeds
2 cans (14 1/2 oz. each) salt-free diced tomatoes
2 cups frozen corn kernels
1 can (2 1/4 oz.) sliced black ripe olives, drained
About 1/4 teaspoon salt
1 large egg
1 large egg white
1 1/2 cups shredded reduced-fat cheddar cheese (about 6 oz.)
1 cup nonfat milk
1 cup yellow cornmeal
1/2 teaspoon baking powder

In an 11- to 12-inch ovenproof frying pan
(2 to 3 in. deep, 2 1/2- to 3-qt capacity) over high heat,
stir onion, beef, chili powder, and cumin seeds until beef
is crumbled & lightly browned, 6 to 8 minutes.
Add tomatoes (including juices), corn, and olives; bring
to a boil,stirring occasionally. Add salt to taste.
Meanwhile, in a bowl, whisk together egg, egg white,
1/2 cup cheese,milk, cornmeal, baking powder,
and 1/4 teaspoon salt until well blended
(mixture will be thin). Pour evenly over hot meat
mixture. Sprinkle evenly with remaining 1 cup cheese.

Bake in a 400F regular or convection oven until
top feels firm when lightly touched, about 15 minutes.
Serves 6.
(this one REALLY sounded yummy to me!)

Pork Baked with Cabbage and Cream 

1 small cabbage (1 1/2 pounds)
1/2 cup heavy cream
Salt and ground pepper
1/2 tsp caraway seeds
1/2 tsp paprika
4 thick slices cooked pork or leftover chops
1/2 cup grated Swiss cheese 

Preheat oven to 350 F.
 Shred cabbage, discarding core. Boil in several
quarts of salted water for 5 minutes; drain. Bring  cream
to a boil,  then add well-drained cabbage, salt and pepper
to taste, caraway, paprika;cook briskly, stirring, for
5 minutes. Distribute half  cabbage and  cream over bottom
of a baking dish. Place the pork on top, seasoning it well
to taste and  adding any drippings that may be leftover
from cooking. Add rest of cabbage, and top with cheese.
Bake for 40 minutes. Serves 4.
(recipe: Sandy - Mary's Recipe Exchange)
Taco Chili (crockpot)

 1 1/2 to 2 pounds lean ground beef
 1 medium onion, chopped
 1 pkg (1 1/4oz) taco seasoning mix
 2 cans (14 1/2oz ea.) diced tomatoes
 1 can (10oz) diced tomatoes with green chilies
 1 can (16oz) pinto beans, rinsed and drained
 1 15oz can chili beans in sauce
 1 cup frozen whole kernel corn
 Shredded cheese (mozzarella, Monterrey Jack or Cheddar)
 Slightly crushed tortilla chips 

 In a large skillet, cook ground beef and onion,
 one-half at a time,till meat is browned and onion
 is tender. Drain off fat. Transfer to a 3 1/2-5-quart
 crockery cooker. Stir in dry taco seasoning mix,
 diced tomatoes, diced tomatoes with green
 chilies, pinto beans, chili beans in chili sauce,
 and corn. Cover; cook on low for 8 to 10 hours
 or on high for 4 to 5 hours.Sprinkle each serving
with some cheese and chips.Makes 8 servings.
Easy Cheese-y Potatoes (crockpot)

 30 oz. pkg frozen hash browns, partially thawed
 1 lb pkg kielbasa, chopped
 1 medium sized onion, diced
 1 (10-3/4 oz) can cheddar cheese soup
 1 soup can milk

 Spray interior of slow cooker with non stick cooking spray
 Place first 3 ingredients in slow cooker, Stir together.
 Mix soup and milk together in a bowl, stirring until well
 blended.Pour into slow cooker.Fold all ingredients
 together; cover and cook on High for 3 hours or
on Low 7-8 hours
Three-Envelope Chicken (crockpot)

  2 lbs boneless/skinless chicken breasts
 1 dry envelope Ranch Dressing Mix
 1 dry envelope Italian Dressing Mix
 1 dry envelope Chicken Gravy Mix
 1 cup Water

Line or spray/grease crockpot. Add chicken. Mix
the three dry envelopes with 1 C. water. Pour over
 chicken and cook on low for 7-8 hours
Pumpkin Pie Dessert

1 large can pumpkin pie mix, (this already has the sugar
and spices in it)
4 eggs
1 12 oz. can evaporated milk
1 yellow cake mix
1 c. butter, melted
1 c. chopped nuts

Mix pumpkin pie mix, eggs and milk together. Pour into
greased 9x13-inch baking dish. Sprinkle cake mix over
pumpkin mixture. Drizzle melted butter over cake mix,
sprinkle nuts over butter. Bake in a 350F oven for
1 hour.

 1 cup chopped nuts
 1 German chocolate cake mix (2 layer size)
 1 stick softened margarine
 1 lb. powdered sugar
 8 oz. cream cheese 

Preheat oven 350º F. 
Coverbottom of a 9" x 13" x 3" baking dish
with coconut. Cover with nuts. Prepare cake mix
per package directions. Pour over nuts. Combine
margarine, powdered sugar and cream cheese and
beat until smooth. Spread over cake batter.
DO NOT STIR! Bake 1 hour at 350°.
Turn out onto tray. Coconut should be on top.
There ya have it - lots of yummy recipes to drool over,
then make! (for some reason my server is giving me
trouble, so I'll close for now)

Big Hugs;
Published in: on November 5, 2010 at 12:50 pm  Leave a Comment  
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Hope You Remembered to VOTE!

It was a ‘balmy’ 36 degrees at 10 am. today when I drove to our local voting place. #144 was my voter number after the electronic ballot machine accepted my completed ballot. Quietly it sucked the long cardboard/paper into it’s gaping slot, waited a second or two them registered the number on it’s electronic face – #144.  My husband was # 300-something when he went after work around 4 p.m. Even though we might not always agree on all political issues, it’s wonderful to be able to exercise our right to cast our opinions and VOTE!

A friend of  mine who has a foreign exchange student living with them said that the precinct where they vote allowed them to show the student  the process – I think that’s great! We live in an amazing country – when compared to communist or dictatorship countries where it doesn’t matter what the people think or want; we are ABLE to make our voice known! Our voice and choice might not always be the one that wins, but we are able to express our thoughts without fear of being beaten, arrested or even killed.

I hope that you were able to exercise your right to VOTE!


Published in: on November 2, 2010 at 9:29 pm  Leave a Comment