Typical Fall Day


Sitting here contentedly WARM and INSIDE while it’s mid 40’s outside, grey/gloomy and lightly raining. Yes, I know we have to have days like this as a precursor to Winter, but I really like SUNSHINE! and, Yes, the golden & red leaf colors ARE beautiful along with all the oranges of the pumpkins – sigh, just don’t want to admit cold weather is coming!

Lots of great Fall/Winter recipes coming in; planning on making Enchiladas for dinner. We like them because they’re filling AND because they can be used as leftovers for several days. The trick, this time, is making LESS of them! I’m so used to making about 15-18 of the really big burrito-sized tortillas; ought to be interesting to see how I down-size!


Kentucky Apple Cake

2 sticks margarine
2 C. sugar
2 large eggs
2 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
3 C. finely chopped apple
1 C. chopped walnuts
2-3 T. milk

3/4 C. sugar
1/2 C. margarine
1/4 C. buttermilk
1 T. light corn syrup
1/4 tsp. baking soda
1 tsp. vanilla

Preheat oven 350 degrees F.
Grease & flour a 9 X 13 baking pan.
Cream together in large bowl margarine &
sugar. Add eggs; mix well. In separate bowl
combine flour, baking powder, baking soda
salt & cinnamon. Add dry ingredients to
first bowl; mix well. Mix in apples, walnuts &
milk. Spread batter evenly in prepared pan and
bake 50 minutes to 1 hour, or when a toothpick
inserted into center comes out clean.

Combine all glaze ingredients except vanilla, in
medium pan. Stir & cook to rolling boil. Remove
from heat; add vanilla; mix well. Pour & spread
glaze over HOT cake as soon as cake is removed
from oven. Let cake cool completely before
serving. (The longer it sets, the better it gets).

(recipe: Lisa-justapinch.com)

Baked Spaghetti Squash & Cheese

5 1/2 C. cooked spaghetti squash (about 2
1 T. butter
1 T. olive oil
1/4 C. minced onion
1/4 C. flour (or 2 T. corn starch for Gluten Free)
2 C. milk
1 c. chicken broth (or veg. broth for vegetarian)
8 oz. shredded mild Cheddar cheese
salt & pepper, to taste
4 C. baby spinach (about 4 oz)
1/8 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Cut squash in half lengthwise; remove & discard
seeds. Place squash on baking sheet; bake until
tender, about 1 hour. Separate the strands of
squash with a fork; place strands in medium bowl.
(discard shells/leave oven on). Heat butter & oil in
large saucepan over medium heat. Add onions; cook
2 minutes. Stir in flour; reduce heat to low & cook,
stirring continually 3-4 minutes. Add milk & chicken
broth, continue whisking, raising heat to medium-
high until it comes to a boil & becomes smooth &
thick, about 2 minutes stirring. Season with salt &
pepper. Remove from heat, add Cheddar cheese; mix
well until cheese is melted. Adjust salt & pepper, add
cooked spaghetti squash & baby spinach. Pour into a
baking dish & sprinkle top with Parmesan cheese. Bake
25-30 minutes until bubbly & golden. Makes 7 Cups.

(recipe: Skinnytaste.com)

German Meatballs & Gravy

1 large egg
3 1/2 C. milk, divided
1/2 tsp. Worcestershire sauce
1 C. finely shredded uncooked
peeled potatoes
2 T. finely chopped onion
2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. black pepper
2 lb. ground beef
1/4 C. butter, cubed
1/4 C. flour
hot mashed potatoes, optional

In large bowl combine egg, 1/2 C.
milk, Worcestershire sauce, shredded
potatoes, onion, salt, nutmeg, ginger,
allspice & pepper. Crumble beef over
mixture & mix well. Shape into 48
meatballs. In large skillet over medium
heat, cook meatballs in butter in batches
until no longer pink; remove & keep warm.
Stir flour into drippings in skillet until
blended; gradually add remaining milk &
bring to boil. Cook & stir 2 minutes or
until thickened. Return meatballs to pan;
heat through. Serve with mashed potatoes,
if desired. Makes 8 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Chile/Cheese Spirals

4 oz. cream cheese, room temp.
1 C. (4 oz) shredded Cheddar cheese
1 (4 oz) can diced green chiles
3 green onions, sliced
1/2 C. chopped red bell pepper
1 (2 1/4 oz) can chopped ripe olives,
4 (8 inch) soft taco-size tortillas
bottled chunky salsa

Combine cream cheese, Cheddar
cheese, chiles, green onions, bell
pepper & olives in medium bowl.
Spread 1/2 C. mixture on each
tortilla; roll up. Wrap each roll in
plastic wrap; refrigerate 1 hour.
Remove plastic wrap; slice each
roll into six 3/4-in. pieces. Serve with
salsa for dipping.

(recipe: Rhonda G-Marys Recipe Exchange)

Chicken Florentine Soup

2 medium boneless, skinless chicken
1 T. olive oil
2 T. butter
1 large shallot or 1 small onion, diced
2 stalks celery, chopped
2 large carrots, peeled & chopped
2 large garlic cloves, chopped
3 T. flour
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper (or, to taste)
1/2 tsp. kosher salt
1/2 tsp. black pepper
4 C. chicken stock
1 C. Half & Half
3 C. fresh baby spinach*

Cut chicken breasts into bite-sized
pieces; season with salt & pepper. Heat oil
in 2-3 qt. saucepan. Add chicken & cook until
no longer pink. Remove from pan with slotted
spoon; set aside. Add 2 T. butter to pan, onion,
carrots & celery. Cook 5 minutes until onions
are translucent. Add garlic, thyme, cayenne,
salt & pepper ; cook 3 minutes more. Add flour
to vegetables; cook 1 minute longer. Add chicken
stock slowly to mixture; cook 20 minutes or until
vegetables are tender & soup thickens. Add
Half & Half; cook & stir until thickened. Add chicken
& spinach, cooking another 5-10 minutes. Check
seasonings, add more salt/pepper/cayenne, to
taste. Serves 4

* Can use frozen spinach – thaw, then squeeze dry,
add 2 C.

(recipe: Cathy-justapinch.com)

“Roast” Pork & Apple Dinner in a Pan

4 bone-in pork chops, 3/4 ” thick
2 C. sliced fresh mushrooms
1 onion, sliced
2 T. balsamic vinaigrette salad dressing
1 1/2 C. instant white rice, uncooked*
1 (14.5 oz) can chicken broth
1 C. water
2 McIntosh/ Granny Smith/ Rome Beauty
(your choice) apples, sliced
1 tsp. dried thyme leaves (or 1 T. fresh)

Cook chops in large nonstick skillet sprayed
with nonstick spray, on medium-high heat
4 minutes on each side, until evenly browned.
Add mushrooms, onions & dressing; cook 2
minutes. Stir in remaining ingredients; simmer on
medium-low heat 15 minutes or until chops are
done (145 degrees F.), rice is tender & liquid
is absorbed. Remove from heat; cover. Let
stand 3 minutes before serving. Serves 4

*Can substitute instant brown rice – let
finished dish stand (off heat) 5 minutes before

(recipe: Kraft foods)

Parmesan-Herb Biscuit Bread

1/2 C. grated Parmesan cheese
1 T. chopped fresh oregano*
1 (16.3 oz) tube refrigerated biscuits,
cut crosswise in half
3 T. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 5 loaf pan with nonstick
cooking spray. Mix cheese & oregano in
medium bowl until well blended. Dip
biscuit pieces, one at a time, into butter
then cheese mixture, turning to evenly
coat each piece. Place in prepared pan.
Bake 25-30 minutes or until golden brown.
Cool 10 minutes; remove from pan to wire
rack; cool slightly. Makes 8 servings

*NOTE: you can substitute chopped fresh dill
for oregano

(recipe: Kraft foods)

Salted Chocolate Pecan Pie
(sea salt brings out the flavors in this

1 ready-to-use refrigerated pie crust
2 tsp. flour, divided
3 eggs
1 C. light corn syrup
1 C. sugar
2 T. butter, melted
1 tsp. vanilla
1 C. pecan halves
2 oz. Semi-sweet chocolate, coarsely
1/2 tsp. sea salt

Preheat oven 400 degrees F.
Unroll pie crust; sprinkle with half flour.
Turn; sprinkle with remaining flour; press
firmly onto bottom & up sides of 9 inch pie
plate; flute edges. Whisk next 5 ingredients
until blended. Stir in nuts; pour into crust;
sprinkle with chopped chocolate. Bake 15
minutes. Reduce oven temp. to 350 degrees F.
Continue baking 30-35 minutes until top is
puffed & lightly browned. Cool completely,
sprinkle with salt after 15 minutes.

(recipe: Kraft foods)


Books: Have finished reading almost all the books I can find by Pittacus Lore (the “I Am Number Four” series). It’s surprising to me that I’m having this much difficulty FINDING them! Went on Amazon and was able to (sort of) figure out the entire list of books – it’s very strange. One commenter said that the ‘author’ is fictitious – it’s a book FACTORY, meaning the story line is thrown out to various writers and whomever wants to, grabs the story and continues it – WEIRD! I have one more book on ‘hold’ at the library and I know it’s not the LAST book. The other ‘goofy’ thing they’ve done with this series is: the latest of this book series are ONLY available on KINDLE books! That’s NOT fair to those of us who DON’T have those machines! Am I right?

Anyway, stepping off my soapbox now – our gas prices are staying the same: $3.44/9 for cheapest (Clark) – that’s a GOOD thing! Also glad the government is finally back Up & Running – goofy thing, politics! (I’m promised myself I WILL NOT post political views here, so you can relax).

Haven’t been doing anything ‘new’ in the crafting scene; just working on chemo caps, baby hats and attempting to finish the crocheted baby blanket (still have about 1/4 more to go before I run out of yarn and END this blanket!) Still haven’t decided whether to take back up the tatting; I like the fact that I’m able to DO this craft, but it takes so VERY long to create such a very small object (I know – quit whinning!). For now, the ball of thread and my tatting needle just sit on my computer ‘waiting’ for me to decide.

Enjoy your day – remember to: (A) Stay Warm (B) Do something YOU enjoy doing (C) Rest when you’re tired (D) Have some FUN!!!




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One CommentLeave a comment

  1. I know how you feel. I can’t make up my mind on either picking up a crochet hook or setting up my hoop and starting on the lap robe again. I know I can’t get t\it done before Christmas but I’d like to try!

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