And Saturday Rolls Around again . . .

Maybe it’s ‘old age’, maybe it’s just me, but lately it seems like the weeks are rolling by quickly! I’m almost surprised it’s Saturday – again! Seems like I just did Saturday about three days ago – my, how time flies when you’re having ‘fun?’???  It’s a slow-going day, so far (that’s a GOOD thing!) – been working on another 2 month special needs group newsletter (Nov/Dec, 2012). I’m happy to say that it’s almost ready to print (YAY!), just waiting for approval on one entry date and we’re ‘good to go’! Sometimes the newsletter goes together quickly, sometimes it really gives me trouble (hoping this time the printing goes ‘without a hitch’). Still have to address envelopes (about 50), put stamps on them and attach our self-sticking address labels, but so far – I’m on schedule – YAY! (they need to be mailed out Monday, hopefully).

Our weather is back to the (typical at this time of year) Fall temperatures – it’s clear out and 62 degrees F. Haven’t gone through my clothes to switch out the summer from the fall/winter yet; will get to that soon.

Lots of nice FALL/Cold Weather recipes coming in:


Pumpkin Brownies

1 (15 oz) can pumpkin 1 1/4 C. vegetable oil
4 eggs
1 C. brown sugar
1 C. granulated sugar
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 tub Cool Whip (or) cream cheese
frosting (optional)

Preheat oven 350 degrees F.
Beat eggs, oil, pumpkin & sugars together.
Stir in remaining ingredients until evenly
mixed. Pour into greased & floured 9 X 13

baking pan. Bake 30 minutes or until center
springs back when touched. Top with Cool
Whip or cream cheese frosting.

(recipe: Rhonda G-Marys Recipe Exchange)

Pasta Primavera

1 C. cottage cheese

1 T. lemon juice

8 oz thin spaghetti

1 T. oil

1/4 C. scallions, chopped

1/2 C. onions, chopped

1 clove garlic, minced

freshly ground black pepper

2 C. mushrooms, sliced

1 C. green pepper, sliced

1 1/2 C. carrots, sliced

1 (10 oz) pkg broccoli, steamed

Mix cottage cheese & lemon juice; set

aside. Prepare spaghetti accordg to pkg.

directions. Heat oil in skillet; sautee
scallions, onions, garlic & black pepper

1 minute. Add mushrooms; stir 1 minute.
Add green pepper, carrots & broccoli; stir

3-4 minutes, set aside. Toss hot spaghetti

with cottage cheese mixture; top with

sauteed vegetables. Makes 4 servings.

(recipe: Linda N-Marys Recipe Exchange)


New Look Scalloped Potatoes & Ham

4 1/2 lb. red potatoes (about 9), cut into
1/4 inch thick slices
1 (16 oz) tub sour cream
3/4 lb. (12 oz) Velveeta, cut into
1/2 inch cubes
1/2 lb. smoked ham, chopped
4 green onions, sliced
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Cook potatoes in boiling water in large
saucepan 10-12 minutes or just until
potatoes are tender; drain. Remove 3/4
of potatoes; place in large bowl. Add
sour cream; mash until smooth. Stir
in Velveeta, ham & onions. Gently
stir in remaining potato slices. Spoon
into 9 X 13 baking pan sprayed with
nonstick spray; sprinkle top with
Parmesan cheese. Bake 30 minutes
or until heated through.
Serves 16, 1 C. each

(recipe: Kraft foods)

Bacon-Cheeseburger Rollup

1 lb. ground beef
4 slices bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz) Velveeta, cut
into 1/2 inch cubes
1 (13.8 oz) pkg. refrigerated pizza dough

Preheat oven 400 degrees F.
Brown ground beef with bacon & onions

in large skillet on medium-high heat; drain.
Return mixture to skillet; add Velveeta;
cook 5 minutes or until melted, stirring
frequently; cool 10 minutes.
Unroll dough on baking sheet sprayed with

nonstick spray. Press into 15 x 8 inch
rectangle; top with meat mixture. Roll up,
starting at one long side, ending with roll
seam-side down. Bake 20-25 minutes or
until golden brown.  Slice into sections,
makes 6 servings.

(recipe: Kraft foods)

Ricotta Stuffed Chicken

(grill or oven)

1 whole roasting chicken 4-5 lb.


12 oz. ricotta cheese

1/3 C. grated Parmesan cheese

1 egg

2 tsp. chopped fresh basil (or 1 tsp. dried)

1 tsp. chopped fresh tarragon (or 1/2 tsp. dried)

2 T. chopped fresh parsley

1 large clove garlic, minced



olive oil

1 tsp. chopped fresh basil (or 1/2 tsp. dried)

1/2 tsp. chopped fresh tarragon (or 1/4 tsp. dried)

1/4 tsp. paprika

Rinse chicken; pat dry with paper towels. Using
poultry shears or a knife, butterfly chicken – cut along
one side of backbone. Cut along other side & remove
backbone & tail. spread chicken open, skin side up.
Press down on chicken with palms of hands (or pound
with fists) to flatten the chicken. Skewer neck skin to
back. In medium bowl, mix ricotta, Parmesan, egg, parsley,
garlic, 2 tsp. chopped basil, & 1 tsp. chopped tarragon. Using
a sharp paring knife & your fingers, loosen skin over top of
chicken & drumsticks starting at neck edge. Carefully spoon
cheese mixture under skin, pressing with your fingers to
distribute evenly over chicken & drumsticks. Brush chicken
lightly with oil; sprinkle with 1/2 tsp. basil, 1/2 tsp. tarragon,
paprika & a generous amount of salt.


Prepare grill for medium indirect heat. If using gas grill, heat
all burners on high until grill is hot, then turn off middle burner.
If using charcoal grill, bank coals to one side of grill; place a
large aluminum drip pan underneath grate on the side without

coals, adding a couple cups of water to drip pan so drippings
don’t burn. Place chicken, skin side up, on cooking grate, away

from side with coals if you are using a charcoal grill or, about
the middle burner if you are using gas. You can lay out chicken
on a rack in a disposable aluminum roasting pan & place pan on
the cooking grate (this works well with gas grills. Cover the grill.

Preheat oven 500 degrees F.
Place chicken, skin side up, on a rack in a roasting pan. Place in
oven & immediately turn heat down to 350 degrees F. Roast for
1 1/2 hours, until juices run clear from the thigh when pierced with
a fork. (Breast meat should have an internal temperature of 165 F.,
thigh meat should have an internal temperature of 175 F.). Transfer
chicken to a cutting board; let stand 10 minutes. Cut into quarters,
cutting lengthwise and crosswise. Serves 4-6.

(recipe: Rhonda G. – Marys Recipe Exchange)
Garlic Mashed Potato Gratin

4 T. butter
5 lb. russet potatoes, peeled & diced
12 cloves garlic
1 1/2 C. heavy cream
1 C. grated Parmesan cheese
4 oz. cream cheese, room temp
1/2 C. chopped chives
salt & pepper

Grease 3 qt. ovenproof dish with 1 T. butter.

In large pot, cover potatoes & garlic with

cold water; add 2 tsp. salt
to water & bring to boil. Cook over
medium heat until tender, about 30
minutes. Drain & return potatoes &
garlic to pot. (while potatoes are
cooking) Bring cream, grated Parmesan &
2 T. butter to simmer in a medium saucepan,
stirring until Parmesan melts. Remove from
heat; set aside.
Preheat oven 350 degrees F.
Mash potatoes & garlic with cream cheese
until smooth. Add cream mixture to potato
mixture; stir until well combined. Stir in
chives & season with salt & pepper. Spoon
potato mixture into prepared baking dish.
Dot potatoes with remaining 1 T. butter;
bake until potatoes are heated through &
golden brown, about 45 minutes. Serve

(recipe: Rhonda G-Marys Recipe Exchange)

Cobb Salad Dip

1 (8 oz) pkg cream cheese, softened
1/4 C. Roka Blue cheese dressing (Kraft)
1 C. finely chopped iceberg lettuce
1/2 C. chopped roasted turkey breast
(Oscar Mayer Carving Board brand)
2 hard-boiled eggs, finely chopped
2 small plum tomatoes, finely chopped
1 avocado, pitted & diced
1/4 C. crumbled blue cheese 4 slices bacon,

crisply cooked & crumbled
crackers for dipping

Mix cream cheese & dressing until well
blended; spread onto a serving plate or
bottom of pie plate; refrigerate 1 hour.
Top with layers of all remaining ingredients,
serve with crackers. Makes 6 1/2 C. dip

(recipe: Kraft foods)

Bacon Breadsticks

6 bacon strips, halved-lengthwise
12 breadsticks (about 5 in. long)

Preheat oven 375 degrees F.
Wrap a piece of bacon around each
breadstick. Place on a rack in ungreased
15 x 10 x 1 in. baking pan. Bake 20-25 minutes

or until bacon is crisp.Makes 12.

(recipe: Rhonda G-Marys Recipe

Easy Pumpkin Swirl

3 large eggs
1 C. sugar
2/3 C. canned pumpkin
3/4 C. Bisquick mix
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 C. chopped pecans
2-3 T. powdered sugar1 (8 oz) pkg. cream cheese,
1/3 C. butter or margarine,
1 tsp. vanilla

Preheat oven 375 degrees F.
Grease bottom & sides of a
15 X 10 X 1 inch jellyroll pan;
line with waxed paper & grease
waxed paper; set aside.
Beat eggs at high speed with
elec. mixer until thick & pale.
Gradually add 1 C. sugar, beating
until soft peaks form & sugar
dissolves (2-4 minutes); fold in
pumpkin. Combine Bisquick &
spices; fold into pumpkin mixture.
Spread evenly into prepared pan &
sprinkle top with chopped pecans.
Bake 13-15 minutes.
Sift 2-3 T. powdered sugar in a 15 x
10 inch rectangle on a cloth towel.
When cake is done, immediately
loosen cake from sides of pan, turn
out onto sugared towel. Carefully
peel off waxed paper. Starting at
a narrow end, roll up cake & towel
together. Cool cake completely on a
wire rack, seam side down.
Beat cream cheese & butter at medium
speed with elec. mixer until creamy;
add 1 C. powdered sugar & vanilla, beating
well. Unroll cake; spread with cream
cheese mixture; reroll without towel.
Place on a serving plate, seam side
down. Cover & chill at least 2 hours.
Makes 6 servings.

(recipe: DDJ – 10/17/12)
Pumpkin Corn Chowder

2 T. butter or margarine
1 small onion, minced
1 (10 oz) pkg. frozen whole kernel
corn, thawed 1 (16 oz) can pumpkin (not pie mix)
2 C. water
2 chicken bouillon cubes
1 T. sugar
1 1/2 tsp. salt
1/8 tsp. ground cinnamon
2 C. Half & Half

Melt butter in Dutch oven; add onion & saute

until tender. Add corn; cook,
stirring occasionally, 2-3 minutes. Stir
in pumpkin & next 5 ingredients; bring to a boil.

Reduce heat, simmer 5 minutes. Stir in Half & Half;

cook until thoroughly
heated (do not boil). Makes about 6

(recipe: RDJ – 10/18/12)

Mini Pumpkin Pie Crescents

2 tubes crescent rolls
4 oz. cream cheese, softened
1 can pumpkin (not pie filling)
2 T. pumpkin pie spice
3-4 T. sugar

Preheat oven 350 degrees Open tubes

of rolls, split rolls
lengthwise to make more
crescents. Beat cream cheese,
pumpkin, spice,  & sugar
together until fluffy. Place
2 tsp. mixture on each crescent
and spread out. Roll up crescent
and sprinkle extra sugar &
pumpkin pie spice on top. Bake
15-18 minutes or until browned.

(recipe: facebook)

Hope you’re having a lovely weekend; think I’ll go start a new library book!



Published in: on October 27, 2012 at 12:01 pm  Comments (1)  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. i think that Pumpkin Corn Chowder sounds awesome, but when my husband heard the name, he just “harrumphed.” 😉

Leave a Reply

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

You are commenting using your 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: