Thoughts on a Sunday Afternoon


It’s been another kind of busy week here; Grandson came (to our house) home not feeling well – turns out he has an ear infection which meant no flag football yesterday for him, his Dad OR us (as spectators). Next Saturday is the final game of the season – hope it will be somewhat warm. Our weather’s definitely beginning to show signs of the upcoming Winter – we’ve had two small (5 minutes each) bouts of hail in the past week! Now we’re only talking tiny hail, but come-on! I’m NOT ready for the white stuff yet! It’s 49 degrees F. today, a little sunny (on & off) and clear; lots of yellow leaves everywhere. I managed to take a really neat photo (using my cell camera) of a bright red Maple leaf with dark red veining. (I’d show it to you, but I don’t have a cable to hook up to my cell to ‘share’). All around us there are people/stores selling pumpkins – I love the colors of them, PLUS there are a good amount of pumpkin recipes coming in, too!


Pumpkin Sheet Cake

1 (15 oz) can canned pumpkin puree
2 C. sugar
1 C. vegetable oil
4 eggs
2 C. flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

1 (3 oz) pkg. cream cheese
5 T. butter, softened
1 tsp. vanilla
1 3/4 C. confectioner’s sugar
3 tsp. milk
1 C. chopped walnuts

Preheat oven 350 degrees F.
In mixing bowl, beat pumpkin, 2 C. sugar,
& oil; add eggs – mix well. In another bowl,
combine flour, baking soda, cinnamon & salt.
Add dry ingredients to pumpkin mixture; beat
until well blended. Pour batter into greased
15 X 10 baking pan. Bake 25-30 minutes or
until cake tests done; cool.
In mixing bowl, beat cream cheese, butter &
vanilla until smooth. Gradually add 1 3/4 C.
confectioner’s sugar; mix well. Add milk until
frosting reaches desired spreading consistency.
Frost cake; sprinkle top with nuts.

(recipe: Rhonda G-Marys Recipe Exchange)

Quick Cheddar Chicken & Noodles

1 T. vegetable oil
1 lb. boneless skinless chicken breasts cut into
1″ chunks
1/2 tsp. garlic powder
1 (14.5 oz) can chicken broth
1 (6 oz) pkg. egg noodles, uncooked
1 (14-16 oz) pkg. frozen broccoli, red pepper,
onion & mushroom mix (or favorite veg. mix)
1 T. Italian seasonings (optional)
7 oz. shredded Cheddar cheese

In 5 qt. skillet over medium heat, heat oil.
Sprinkle chicken with garlic powder; cook in
oil until no longer pink, about 5 min., turning
occasionally. Add broth; heat to boiling then
add uncooked noodles & froz. vegetables. Stir
to coat noodles with liquid (add Ital. seasonings
if desired). Heat to boiling; reduct heat, cover &
simmer 10 minutes or until noodles are tender,
stirring occasionally. Remove from heat; stir in
cheese until melted.

(recipe: Sunday newspaper flier)

Crockpot Broccoli Cheese Soup

1/2 C. onion, chopped
2 T. butter
1 (10 oz) can cream of chicken soup
1 1/2 C. milk
1 lb. Velveeta cheese, cubed
1 (10 oz) pkg. frozen chopped broccoli

Saute onion in butter. Combine all ingredients
on Low in crockpot 3-4 hours. Do not add

(recipe: Facebook)

Tomato Bacon Rolls

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 oz. mozzarella cheese, shredded
1 oz. Parmesan cheese, shredded
1/4 C. mayonnaise
1 tsp. dried basil
1 can refrigerated crescent roll dough

Preheat oven 375 degrees F.
Cook bacon in skillet over medium heat
until evenly browned. Drain & place bacon
on paper towels. Crumble bacon into small
pieces in medium mixing bowl. Add tomato,
onion, cheese, mayonnaise & basil; mix well.
Unroll dough; place a spoonful of tomato
mixture in center of each roll. Roll up each
piece with mixture inside. Place on ungreased
baking sheet & bake 11-14 minutes or until
golden brown.

(recipe: Rhonda G-Marys Recipe Exchange)

Garlic, Cheese Meatball Rolls

1 can Pillsbury Grands Jr. Golden Layers
refrigerated buttermilk or flaky biscuits
20 frozen, cooked Italian-style meatballs (about
5 oz), thawed
4 (1 oz, ea) sticks string cheese, each cut into
5 pieces
grated Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder or salt
1 C. marinara sauce, heated (optional, for dipping)

Preheat oven 375 degrees F.
Separate dough into 10 biscuits. Separate each
biscuit into 2 layers; press each biscuit layer into
3 inch round. Place one meatball & 1 string cheese
piece in center of each dough round. Wrap dough
around meatball & cheese, pressing edges to seal.
Place balls, seam-side down, in ungreased 8 or 9
inch round cake pan, in single layer. Sprinkle evenly
with Parmesan cheese, Italian seasoning & garlic
powder. Bake 20-25 minutes or until golden brown
and no longer doughy in centers. Serve with warm
marinara sauce for dipping. Makes 20 balls

(recipe: Facebook)

Spiced Apple-Butternut Squash Soup

2 T. butter or margarine
1 onion, chopped
1/8 tsp. ground nutmeg
2 butternut squash* (2 lb, ea), peeled, chopped
(about 6 C.)
2 Granny Smith apples, peeled & chopped
3 (14.5 oz, ea) cans vegetable broth
1/2 C. cream cheese spread

Melt butter in large saucepan on medium heat.
Add onions; cook 4 minutes or until crisp-tender,
stirring occasionally. Stir in nutmeg; cook 1 minute.
Add squash, apples & broth; stir & bring to boil.
Cover & simmer on medium-low 50 minutes or until
squash & apples are tender, stirring occasionally. Cool
soup slightly. Add, in batches, to food processor or
blender. Cover & process until smooth then return
to saucepan. Cook on medium-low until heated
through, stirring occasionally. Ladle soup into 8
serving bowls. Top with 1 T. cream cheese spread each;
stir gently to swirl.

* Can substitute chopped peeled pumpkin for butternut

(recipe: Kraft foods)


Pumpkin Corn Muffins

1 1/4 C. flour
1 C. yellow corn meal
1/3 C. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 1/4 C. 100% pure pumpkin (Libby)
1/3 C. evaporated milk
1/4 C. vegetable oil
1 (11 oz) can whole-kernel corn, drained

Preheat oven 375 degrees F.
Grease or use paper liners in
18-muffin cups. Beat eggs, pumpkin,
evaporated milk, vegetable oil & corn
in medium bowl until combined; add
to flour mixture, mix thoroughly. Spoon
batter into prepared muffin cups. Bake 25-
30 minutes or until wooden toothpick inserted
into centers comes out clean. Serve warm.
Makes 18 muffins.

(recipe: Rhonda G-Marys Recipe Exchange)

Italian Roasted Vegetables

1 medium zucchini, sliced 1/4″ thick
1 medium yellow summer squash, sliced
1/4″ thick
1 medium red onion, sliced 1/4″ thick
1 T. cooking oil
1/4 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground black pepper

Preheat oven 425 degrees F.
Combine all ingredients in large bowl;
toss to coat. Spread vegetables in single
layer in shallow baking pan. Bake 12 minutes
or until crisp-tender, turning once.
Serves 4 (3/4 C. each)



Tomorrow I will be going on a ‘trip’ I’m not looking forward to making: to the Secretary of State’s office to get youngest son’s truck registered, etc. We have all the paperwork in order, but going there on a Monday OR Friday is a nightmare – the wait is almost always an HOUR or longer! The lines are crazy-long! I was really hoping they opened at 8 a.m., but no – (of course not!) it’s 9 a.m. – 5 p.m.  The ‘fun’ in this whole endeavor is: #1 trip to Sec. of State THEN a good 40 minute drive to where the truck is located. Hopefully the man he’s purchasing it from will have the BRAKES FIXED like he promised! This entire ‘truck purchase’ has been crazy: first son didn’t get the needed monies together until a week later than planned, then said owner couldn’t FIND the title! Then, he found it only to inform us he’s ‘been busy and hasn’t got around to fixing the brakes yet!” SIGH!!! Son has asked his boss for a re-arrangement of his hours tomorrow in order to get all this truck fiasco done! He usually works 1-9:30 p.m. but tomorrow she’s allowing him to come in 3:30 – midnight (hopefully that will be more than enough time IF he has the brakes done!). Son said to me just as he was hopping out of my van at work: “See, Mom – this will be your last time of having to drive me to work!” (I’m thinking . . . not if you follow the same craziness your brothers did – old vehicle, probably a break-down some time in the near future – but let’s not jinx it!). Yes, it WILL be nice to be able to arrange my OWN schedule instead of my schedule revolving around HIS work schedule! Oh well . . . such is life, right?

I’ll close this missive now and let you get back to whatever you WERE doing before stopping by here!  Enjoy your day – stay warm- do something YOU like doing! (my on-going mantra to you these days!)



Published in: on October 27, 2013 at 1:33 pm  Comments (1)  
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One CommentLeave a comment

  1. I love your mantra and will try to follow it!

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