Happy ‘First Day of Fall’!

(Not that I’m a fan of cold weather, but I thought I might as well try to put a happy spin on the coming of Fall). Some people LIKE Fall, and living here in Michigan where we have distinct changes in the four seasons, Fall brings cooler breezes, foggy mornings, occasional rain and beautiful falling leaves. I love looking around at various flower markets and seeing their showings of fall outdoor plants – the golds, rusts and reds; such beauty for the eyes! Then, of course, soon to come are the pumpkins and their beautiful varieties of oranges! Yes, there are nice things to look forward to in the fall – like apple cider (YUMMM!), warm cinnamon donuts (which usually are served with the cider), candy apples, hardy-robust stews and soups and the bringing out of the sweaters and warmer clothing. Today it’s a balmy 72 degrees (not very fall-like, eh?) and my neighbor is mowing his lawn – a typically SUMMER sound. Hey, I’ll take all the Summer sounds I can get as they soon will be replaced by the sound of leaf blowers (WHO uses leaf rakes anymore? Leaf blowers just seem like a cop-out to me; a tool for the lazy, in my opinion. Don’t get me wrong-they DO serve a purpose for those who can’t (or shouldn’t) strain their backs, but for the average healthy younger person, RAKING leaves never hurt anyone . . . now I’m  showing my age a bit. (Now I’ll get off my soapbox)

Not much new this week; it’s sort of turning into a ‘resting before surgery’ week for me. Finished another chemo hat (still not 100% happy with them); am still trying to perfect the top part of the hat but that will come with experience. I sort of got distracted a bit and decided to knit a scarf for the Christmas Tree for our Special Needs group (we put one up in the foyer of the church where we meet and people there put hats, mittens, scarves & socks on the tree, then they are given to a homeless shelter). (Yes, I’m a ‘bit early’ with this but got to thinking of what I might, and might not, be able to do in the near future, what with whatever treatment they schedule). I had a baby blue worsted weight yarn, so I’m knitting a child’s scarf; I tend to get bored knitting the same thing over & over. The scarf is about half-way done right now.

On to recipes! Found some nice summer/fall recipes to share this time:


Pioneer Beef Stew

14-1/2 oz. can petite diced tomatoes
1 C. water
3 T. quick-cooking tapioca, uncooked
2 tsp. sugar
1  1/2 tsp. salt
1/2 tsp. pepper
1  1/2 lbs. stew beef, cubed
3- 4 potatoes, peeled and cubed
4 carrots, peeled and thickly sliced
1 onion, diced

Preheat oven 375 degrees F.
In a large bowl, combine tomatoes with juice,
water, tapioca, sugar, salt and pepper. Mix
well; stir in remaining ingredients. Pour into
a greased 3-quart casserole dish. Cover and bake
1 1/2 to 2 hours, until beef and vegetables are
tender. Serves 4 to 6.
(recipe: Marys Recipe Exchange)

Southern Fried Apples

1/4 cup butter)
6 tart apples, cored, peeled and sliced
1 tsp. lemon juice
1/4 cup brown sugar, packed
1/8 tsp. salt
Garnish: apple pie spice

Melt butter  in a skillet over medium heat.
Add apples evenly in a single layer. Sprinkle
with lemon juice, brown sugar and salt.
Cover; cook over low heat for 15 minutes,
until apples are tender and juicy. Sprinkle
with spice and serve warm
(with ice cream!). Serves about 6.
(recipe: Sandy-Marys Recipe Exchange)

Buttermilk Mushroom Pork Chops

6-8 boneless pork chops
salt and pepper
1/4 cup flour
16 oz. mushrooms
1 T. butter
1/2 cup white wine (or chicken broth)
1 T. basil
1/2 t. salt (optional)
1 cup buttermilk
1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops
and then dredge each in flour.  Brown pork
chops on both sides in a nonstick skillet;
place in the bottom of a slow cooker sprayed
with cooking spray.  Melt butter in the skillet
and add mushrooms, sauteing until tender
(about 5 minutes).  Add white wine,
scraping up any browned bits from
bottom of the pan.  Pour mushrooms
and wine over pork chops; sprinkle basil
over the tops.  Cook on high for 4 hours.
Combine salt, buttermilk, and soup; mix well.
Pour mixture over top of pork chops, and
cook for another 30 minutes.
Stir to combine before serving.
(recipe: Sandy-Mary’s Recipe Exchange)


4 large sweet onions (Vidalia)
1/4 C. butter
1/4 C. sour cream
3/4 C. grated Parmesan cheese
10 butter-flavored crackers, crushed

Preheat oven to 350F.
Grease 1 quart baking dish with butter.
In a large skillet, saute onions in butter
until tender, over medium heat. Remove
from heat and stir in sour cream. Spoon
half onions in baking dish, sprinkle
with cheese. Top with remaining onions and
cracker crumbs. Bake uncovered
for 20-25 minutes.
(recipe: Lou- RDJ 9/9/11)


2 pkgs (3 oz. each) grape gelatin
2 C. boiling water
1 can (21 oz.) blueberry pie filling
1 can (20 oz.) unsweetened crushed
pineapple, undrained

1 pkg. (8 oz.) cream cheese, softened
1 cup (8 oz.) sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped walnuts

In a large bowl, dissolve gelatin in boiling
water. Cool for 10 minutes. Stir in pie filling
and pineapple until blended. Transfer to
9 x 13″dish. Cover and refrigerate until
partially set, about 1 hour.

For topping, in a small mixing bowl, combine
cream cheese, sour cream, sugar, and vanilla.
Carefully spread over gelatin; sprinkle with
walnuts. Cover and refrigerate until firm.
Yield: 12-15 servings.
(recipe: jkwjones RDJ-9/9/11)

Dried Cranberry Pudding

1/4 C. butter, softened
1/2 C. brown sugar
1/2 C. molasses
1 egg
1/2 tsp. baking soda
1/2 C. hot water
1 1/2 C. flour — divided
1 tsp. baking powder
1/2  C. dried cranberries

Cream together butter, sugar, and
molasses. Add egg; beat well.
Dissolve baking soda in hot water.
Stir into creamed mixture until well
mixed. Beat in 1 cup flour and baking
powder.Combine cranberries with 1/2
Cup flour. Stir into batter. Pour into
well-greased baking insert. Cover
tightly with lid or double layer of foil.
Place on rack in slow cooker.Pour boiling
water into cooker, halfway the sides of the
insert.Cover cooker. Steam 3 hours on high.
Remove insert from water. Cool 2 minutes.
Run knife around edge of insert, turn upside
down, and unmold. Serve with hot Butter Sauce.


1/2 C. sugar
1 T. flour
1/2 C. water
1 pinch salt
1 T. butter
2 tsp. vanilla

BUTTER SAUCE: Combine sugar, flour,
water, and salt in saucepan. Cook over
medium heat, stirring constantly until
thickened. Remove from heat.
Stir in butter and vanilla. Serve hot.
(recipe: Deidre-Slowcooker Digest)

Crockpot California Tamale Pie

1 lb lean ground beef
3/4 cup yellow cornmeal
1 1/2 C. milk
1 egg, beaten
1 package chili seasoning mix
1 tsp seasoned salt
1 lb can tomatoes, cut up
1 lb can whole kernel corn, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 C. shredded Cheddar cheese

In skillet, cook meat until crumbly.
Drain.In large bowl, mix corn meal,
milk, and egg.Add drained meat, dry chili
seasoning mix, seasoned salt, tomatoes
with liquid, corn, and olives. Pour into
crockpot; cover and cook on High for
3 to 4 hours.Sprinkle cheese on top.
Cook another 5 minutes.
(recipe: Richard-Slowcooker Digest)
Extra Good Mashed Potatoes
5 pounds potatoes , peeled, cooked,
& mashed
1 (8 oz) pkg. cream cheese, softened
1  1/2 C, sour cream
3 tsp. onion  or garlic, salt
1  1/2 tsp. salt
1/4 tsp. pepper
2 T. butter, melted

Combine all ingredients. Pour into
slow cooker & cover. Cook on Low 5-6
Note: These potatoes may be prepared
3-4 days in advance of serving and kept in
the refrigerator until ready to use.
Variations:  Add 1 1/2 cups shredded
cheddar cheese, Sprinkle with paprika
before cooking.
(recipe: Deidre-Slowcooker Digest)


Buckeye Brownies

191/2 oz. pkg. brownie mix
2 C. powdered sugar
1/2 C. plus 6 T. butter, softened and divided
8 oz. jar creamy peanut butter
6 oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13″x9″
baking pan according to package directions. Let cool.
 Mix powdered sugar, 1/2 cup butter and peanut butter.
 Mix well and spread over cooled brownies. Chill for
one hour. Melt together chocolate chips and remaining
 butter in a saucepan over low heat, stirring occasionally.
Spread over brownies. Let cool; cut into squares.
Makes 2 to 3 dozen.
(recipe: Sandy-Marys Recipe Exchange)

Lots more tasty recipes coming – hope some of these warm your hearts, kitchens and tummies!

Enjoy your day!




The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2011/09/21/happy-first-day-of-fall/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Excuse me while I wipe my chin. Them recipes sure do sound good! You talk about me staying busy but I see knit this scarf, work on that cap, and on and on. Those ‘little patties’ are just flying at the end of your arms!!! Do keep a good outlook on this next session and I’ll keep thinking positive things too. Love you!

Leave a Reply

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

WordPress.com Logo

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

Google+ photo

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

Twitter picture

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

Facebook photo

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


Connecting to %s

%d bloggers like this: