Great Day!


I had a little grocery shopping to get done today – went to my local store, then remembered that I had one more ‘free’ large pepperoni pizza slip in my purse. (This store ‘was’ giving away a slip for a ‘free’ pizza ( you have to pay the 30 cents tax) if you bought over $100.00 in groceries. Over the past few months I’ve used up two of them and today was #3. Got done with my shopping and thinking about remembering to pick up the pizza at the Deli counter when my cashier said: “Here you go!” and handed me a bunch of fresh flowers! I was amazed! I totally forgot to ask what that was about – just asked her (politely as I could) if I could exchange the screaming pink carnations for a bunch of light lavender Freesia – she said yes. Coming home thinking: “Free pizza AND free flowers – what a day!” I’m still not sure if the flowers were for their Weds. “Seniors Discounts” day or what BUT right now I don’t care – just enjoying looking at the beautiful flowers!

Next up (in the next 5 minutes) is a trip to my OB/GYN to get a Bone Density Scan done. This is an ‘interesting’ event: my OB/GYN says I don’t need one until 2020 BUT my main cancer doctor wants one done NOW. I’ve kind of ‘put-off’ the cancer doctor for a year, knowing what OB/GYN said, but now it’s time. I called OB office and presented my predicament: the scan has to be done in THEIR office so that they can compare my previous scan to the new one (cancer doctor has a different type/kind of machine which would make it difficult to compare apples to apples – get it? Anyway – I let the two doctors ‘duke it out’ – OB’s office was objecting so I told them to call the cancer doctor and argue with HIM! About two weeks went by and finally I get a call from OB office saying they’re scheduling the test. Apparently the OB would NOT write the order to authorize the test so the cancer doctor DID. Now . . . OB’s office said they’re hoping that Medicare & my Blue Cross will cover the cost ($175.00) but they’re not sure BECAUSE of the way the cancer doctor wrote the order – don’t get it but I’ll let ya know more later – gotta get going NOW!

Bone SCAN Done! A quick 15 minutes, really nice tech lady – enjoyable trip. Today really surprised me – when I walked outside to my car it was 65 degrees out! Warm, sunny & breezy – carried my coat, rolled down the car windows and ENJOYED!

ADDENDUM: It’s now Thursday – it got a little busy/crazy when I got home and never got the time to finish this post so am doing that now, 4:35 p.m. THURSDAY! (Halloween day). We never get any trick-or-treaters here, so I’m not worried. It’s now POURING rain, grey & gloomy – feel sorry for the little kids who will be going out in this!  Husband & I went to take my car in for routine check up and went out to the only place we knew of ‘near’ the car dealership: Culver’s. Neither of us had been to a Culver’s before so we were able to take our time – we were the first customers, so the employees took their time chatting as well. We both tried the “Butterburgers” (Culvers is famous for them): I had the original, husband had a double – we both said they were good (for me, a bit greasy). Can’t say as I was impressed by them – better than McD’s, but I still think the Whopper is the best (except for a bar burger and it’s been a ton of years since that happened – there aren’t any bars around here famous for their burger – besides, I don’t go to bars, anyway!) Managed to get quite a few rows crocheted on the baby blanket when we returned to the dealership – all totaled, it was 2 hr 15 minutes for our car.


Pumpkin Pie Dip

1 (15 oz) can pumpkin
1 small box instant vanilla pudding
1 (16 oz) container Cool Whip, thawed
1 T. vanilla
1 T. pumpkin pie spice
1 T. cinnamon

In a large bowl, combine all ingredients.
Stir until well blended. Cover & refrigerate
at least 1 hour before serving. Serves 24

(recipe: Facebook)

Roasted Sweet Potatoes

3 sweet potatoes, peeled & cut into
bite-sized cubes
2 tsp. olive oil
1 T. butter
1 T. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch ground ginger
sea salt, to taste

Preheat oven 350 degrees F.
Coat a small baking dish with
nonstick spray. Place potatoes in
baking dish; melt butter in microwave
& pour over potatoes along with olive
oil, brown sugar, spices & salt. Add more
sugar or cinnamon, if desired; toss to
coat evenly. Bake 60 minutes, stirring
once or twice during roasting.

(recipe: Facebook)

Bacon-wrapped Smokie Sausages
(party appetizers)

1 lb. bacon, cut into thirds
1 lb. Lil’ Smokies (small sausages
1 stick butter, melted
2 C. brown sugar

Preheat oven 375 degrees
Wrap each smokie with one bacon
strip. Place wrapped smokies in single
layer in 9 X 13 baking dish. Mix melted
butter & 1 C. brown sugar together, mix well
then pour on smokies & bacon. Sprinkle
remaining 1 C. brown sugar evenly over
smokies & bake 15-20 minutes, then turn
heat up to 400 degrees & bake 5 minutes
longer, until bacon becomes crisp.

(recipe: Facebook)


1 (18oz) can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 C. sugar
1/2 C. melted margarine or butter
1 (13oz) can evaporated milk
(not sweetened condensed)
3/4 C. chopped pecans or walnuts
3 eggs
3 tsp. cinnamon

Thawed Cool Whip or
Whipped Cream for topping

Preheat oven 350 degrees F.
Beat eggs and milk together; add pumpkin,
sugar and cinnamon. Mix until well blended.
Pour into a 9×13 greased pan. Sprinkle dry cake
mix over mixture. Drizzle with melted margarine.
Sprinkle with chopped nuts. Bake 50-60 min or
until done. Serve (warm or cold) with Cool Whip or
whipped cream.

(recipe: Facebook)

Spiced Pumpkin-Raisin Cookies

1 C. flour
2/3 C. old-fashioned oats
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
3/4 C. sugar, plus more for
1/2 C. canned pumpkin puree
1/3 C. vegetable oil
1 T. maple syrup
1 tsp. vanilla
1/2 C. raisins

Preheat oven 350 degrees F.
Position oven rack in center of oven.
Line 2 heavy, large baking sheets with
parchment paper. In medium bowl, combine
flour, oats, cinnamon, baking soda, salt &
allspice; blend well. In large bowl combine
sugar, pumpkin puree, oil, syrup & vanilla;
whisk to blend. Using rubber spatula, gradually
stir dry ingredients into pumpkin mixture; stir
in raisins. Drop 1 generous tablespoon of batter
onto prepared baking sheet, spacing mounds
about 1 inch apart. Using moistened fingertips,
flatten each to a 2-inch diameter round; sprinkle
each cookie with a bit of sugar. Bake until brown
and a bit firm to the touch: 17-20 minutes. Using
a metal spatula, transfer cookies to rack & cool
completely. Makes 23-26 cookies

(recipe: Giada-Food Network)

Creamy Baked Pumpkin Risotto

5 C. chicken or vegetable broth
2 C. arborio rice
2 C. pumpkin or butternut squash, small dice
1 1/2 C. canned pumpkin puree (not pie filling)
1/2 medium yellow onion, minced
1/2 C. finely chopped fresh basil
1/4 C. finely grated Parmesan cheese
2 T. mascarpone cheese
2 T. olive oil

Preheat oven 400 degrees F.; arrange oven rack
in middle of oven.
Combine broth, rice, squash, puree & onion in 3 qt.
baking dish; season with salt & freshly ground black
pepper; stir to evenly combine. Cover tightly with
aluminum foil; bake, stirring occasionally, until most
of water has been absorbed & rice granules are puffed,
about 35-30 minutes. Remove from oven, stirring in
remaining ingredients, season to taste & serve. Serves 6

(recipe: Food Network)

Pumpkin Apple Cider Soup

2 apples, peeled & diced
1 small yellow onion, peeled & finely
1 tsp. kosher salt
6 C. chicken stock
3/4 C. apple cider
1/2 tsp. freshly cracked black pepper
1/2 tsp. finely chopped fresh thyme
2 (15 oz, ea) cans pumpkin puree
3 T. light brown sugar
1/2 C. cream

Place a large, heavy bottomed pot over
medium heat. Add olive oil, onion, apple
& pinch kosher salt. Saute 5 minutes until
onions are soft & translucent. Pour in chicken
stock, cider, thyme & pepper; bring to boil
1 minute. Add pumpkin, stir ingredients
together until smooth. Let cool a little then
pour into blender (in batches); process until
smooth. Return soup to pot; stir in cream &
sugar until sugar is completely dissolved.
Simmer soup about 10 minutes until heated
through. Serve warm. Serves 7

(recipe: Kraft Foods)

Crockpot BBQ Shortribs

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 C. flour
1 C. barbecue sauce
1/4 C. honey
1 T. yellow mustard

Place ribs in crockpot; top with onions,
then combine remaining ingredients. Cover
& cook on Low 6-8 hours or High 3-4 hours.
Remove ribs from crockpot; cover to keep
warm. Skim excess fat from sauce; return
ribs to sauce. Stir gently until evenly coated.
Serves 8

NOTE: Good served with mashed potatoes
or over hot, cooked noodles.

(recipe: Kraft foods)

Cheesy Potato Skins

6 Russet potatoes
olive oil
coarse salt
10-12 slices bacon, cooked & chopped
2 C. Cheddar cheese, shredded
1 C. butter, melted
scallions or green onions, chopped
sour cream or ranch dressing

Preheat oven 425 degrees F.
Wash & dry potatoes, pierce with fork. Rub
olive oil all over potatoes & sprinkle with
coarse salt. Bake 1 hour or until potatoes
are tender when pierced with fork. Remove
from oven, let cool about 10-15 minutes. Cut
potatoes in half, lengthwise; scoop out potato
into a large bowl, being careful to not scoop
too deep into skins. Line a baking sheet with
parchment paper; place potato skins on sheet
with cut sides down. Brush outer skins with
melted butter; bake 15 minutes. You want
skins to be crispy. After 15 minutes, turn skins
over & fill with cheese & bacon. Bake 5-10
minutes longer until cheese is melted & bubbly.
Remove from oven, sprinkle with scallions & more
bacon. Top with sour cream or ranch dressing.

(recipe: Facebook)

Chicken ‘n Dressing Casserole

4 chicken breasts, cooked & cubed
1 pan prepared cornbread, cooled &
4 eggs, boiled & chopped
1 small onion, chopped
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 C. chicken broth
1 can cream of mushroom soup

Preheat oven 350 degrees F.
Combine all ingredients & place in
9 X 13 baking pan. Bake 35-45 minutes
or until set.

(recipe: Facebook)

I still have a few more pumpkin recipes but will be posting them soon as people are still using pumpkin during Thanksgiving, too.

I must admit: right now I’m deep into PROCRASTINATION! I know that I have to get going to finish my special needs group’s next 2-month newsletter, and yet: (1) read all my emails (2) checked out all I’d missed on Facebook and now (3) am finishing up this blog post – I’m B-A-D! Oh well, there’s always tomorrow! (Now I sound like Scarlett O’Hara from Gone with the Wind!)

Dinner tonight is spaghetti with meatballs & homemade garlic bread – it’s a big favorite with the guys here. Youngest’s truck is still holding up – he’s happy and I’m SUPER happy I don’t have to go out in weather like today – I can just sit here on my friendly little computer, happily typing away while sipping on lemonade!

Guess it’s really time for me to get off here and get busy with the newsletter.

Enjoy your day/night! Happy ‘candy-hunting’, if you’re so inclined!



(Sorry, seems my computer is ‘doing it’s own thing’ when it comes to size of font/Bold or not . . . sigh)


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One CommentLeave a comment

  1. In the fourteen years we have lived here now there has been no trick or treaters I do miss that still! Get that newsletter done lady! See you in Waterford!

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