Good Morning, Everyone!

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Can you tell – I’m feeling MUCH better! Still sound really stuffed up but don’t have that really ‘loggy/lethargic’ feeling I had for 5 days – YAY! Went to my Knit/Crochet group Tuesday evening (feeling yucky), and attended my special needs group last night (still not doing very good) but I think just getting out in the fresh air helped. Normally I would take my own advice and STAY HOME & REST but . . . Knit group had three new people signed up to come and I didn’t want them feeling UN-welcomed! (turns out only 1 showed, but I was glad I was there to meet/greet her). Last night was Music/Birthday night for the special needs group and I’m the only one who plays piano, plus I had a flyer that HAD to be given out (my ‘partner/leader’ isn’t much into computers or I would have asked her to comp up a flyer) – after the evening wore on a bit I was REALLY glad I came – we had a total of 42 ‘students’ plus parents & caregivers – next time we’re going to need at least 2 more tables and 12-14 chairs – we were bursting at the seams! It’s great to see our group growing and the Lord blessing us. We’re currently working on teaching them the song they’ll be singing for the “Friends & Family Christmas Gathering”; it’s a very meaningful song and the video with words will be projected behind them so that everyone will be able to read them and understand just what our ‘students’ are singing. Here’s the link to the video:

http://www.youtube.com/results?search_query=it%27s+about+the+cross+go+fish&sm=1

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Today we don’t have as much “tap,tap,tap”, BAM, BAM, BAM! Thump! Scrape! as we had Tuesday and Wednesday – the ROOFERS are still here, but now they’re working on the connecting porch and garage, so the loud sounds aren’t as irritating. (Let me tell ya – having a very stuffed head and hearing all that for over 8 hours a day can really make one very cranky!). I know it’s necessary, it’s just a long process. They’re doing a great job and we’re very pleased – every night they totally clean up the yard of all boards, old shingles, etc. Next job up (when they schedule it) is siding for the dormer window and new gutters.

==============

Cranberry Orange Cheese Ball
with Caramelized Pecans

1 C. dried cranberries, chopped
1/4 C. frozen orange juice concentrate,
thawed
16 oz. cream cheese, softened
1/4 C. confectioners sugar

Caramelized Pecans:
3/4 C. pecans, coarsely chopped
1 T. butter
2 T. sugar

Chop cranberries in food processor or blender. Add
cream cheese, orange juice & sugar; blend in processor
until all is creamed together. Place on sheet of waxed
paper; shape into a ball. Let set in refrigerator, overnight,
to stiffen up a bit. You can shape it better the next day
when it is harder.
Caramelized Pecans:
Melt butter in a pan on medium heat. Add pecans &
sugar; mix well stirring frequently, about 3-5 minutes.
Do not let them burn. Lay out a sheet of waxed paper;
place pecans on sheet, spreading them out – let them
cool. When you are ready to serve the cheese ball,
remove from fridge & shape better. Using your hands,
press pecans all over cheese ball until fully covered.
Place ball on plate & serve.

(recipe: Leah-justapinch.com)
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Mom M’s Sausage Stuffing

1 lb. pork sausage
3/4 c. minced onion
1/2 C. chopped celery
1 tsp. salt
1 tsp. pepper
1 T. sage, dried
12 C. bread, cubed or torn into small
pieces
3 eggs
1 C. chicken broth

Preheat oven 375 degrees F.
Lightly grease 9 X 13 baking dish. Brown
sausage, remove from pan. Add onions to
pan – saute until translucent. Beat eggs &
chicken broth in medium bowl. Mix sausage,
onions, egg mix & all other ingredients in very
large bowl. Add more broth if it seems dry- it
should be fairly damp to the touch. Place all
ingredients in prepared pan. Bake 30 minutes
then cover with foil if it starts to get dry or
too brown on top. Continue to bake 15-30
minutes longer. Serves 10

(recipe: Carol-justapinch.com)
—————————————————

Green Bean Casserole Stuffed Mushrooms

3 slices bacon, diced
1 T. butter
1/4 c. diced onion
1 an cooked, drained diced green beans
1/4 C. canned cream of onion soup
3/4 C. shredded Cheddar cheese
1/4 C. Half & Half
1/4 C. sour cream
1/2 tsp. salt
1/2 tsp. pepper
30 whole baby portobello mushrooms
2.8 oz. can French-fried onions

Preheat oven 425 degrees F.
Spray 9 X 13 baking dish with nonstick
spray. In small skillet, cook diced bacon
over medium heat until crisp; add butter
& melt over medium heat. Add onion &
cook until tender; remove from heat & set
aside to cool. In large bowl, combine green
beans, soup, 1/2 C. cheese, Half & Half, sour
cream, salt, pepper & reserved cooked bacon
& onion; stir to combine. Remove stems from
mushrooms (discard stems). Lightly spray
mushroom caps with nonstick spray. Place,
stem side down, in baking dish; bake 10
minutes, turning once after 5 minutes. Drain
liquid from caps & fill with green bean mixture.
Top with cheese & fried onions. Bake 8-10 minutes
longer or until mushrooms are tender & filling is
heated through. Serve warm. Makes 2 1/2 dozen.

(recipe: Liz-justapinch.com)
—————————————————–

Cranberry Cream Cheese Salad

1 (6 oz) pkg. cherry Jell-O
2 C. boiling water
2 large Golden Delicious apples, peeled &
grated
1 C. chopped pecans
1 can whole cranberry sauce

Topping:
1 (8 oz) pkg. cream cheese, room temp
1/2 C. powdered sugar
1 tsp. vanilla
1 (20 oz) can crushed pineapple, drained well
6-8 oz. container Cool Whip, thawed
1/2 C. chopped toasted pecans

Dissolve Jell-O in boiling water; stir to  mix, set
aside to cool. Add apples, pecans & cranberry
sauce; pour into 9 X 13 glass dish; chill until firm.
Blend softened cream cheese with powdered sugar
until smooth. Fold in crushed pineapple. Add vanilla
to Cool Whip; mix with wooden spoon until smooth.
Gradually add Cool Whip mixture to cream cheese/
pineapple mixture. Spread evenly over firm-set Jell-O.
Sprinkle top with toasted pecans. Keep chilled until
ready to serve. Serves 12

(recipe: Jewel-justapinch.com)
—————————————-

Glorious Baked Cheese Cauliflower

1 large head cauliflower, cut into flowerets

Sauce:
4 T. butter (1/2 stick)
1/4 C. flour
1/2 tsp. salt
1/8 tsp. pepper
2 C. milk
1/2 – 1 T. Dijon mustard, to taste
1 1/2 C. (6 oz block) extra sharp Cheddar
cheese, grated

Topping:
1 C. soft fresh bread crumbs
1 T. fresh chopped parsley
1/2 tsp. paprika
2 T. melted butter
pinch of salt

Preheat oven 350 degrees F.
Boil or steam cauliflower in water just
until tender, about 6-8 minutes. Drain;
set aside. Grease 2 Qt. casserole dish. In
medium saucepan, heat butter over medium
heat. Add flour & stir until smooth & just
bubbly. Add salt, pepper & milk; cook sauce,
stirring, until thickened & bubbly. Add mustard
& cheese; continue cooking & stirring until
cheese is melted. Combine cauliflower & sauce;
spoon into prepared pan. Combine topping
ingredients; sprinkle over cauliflower mixture.
Bake 15-20 minutes, until the casserole is
bubbly & topping is browned lightly. Bake in
lower half of oven so topping doesn’t over brown.

(recipe: Kelly-justapinch.com)

———————————————

Amish Cinnamon Bread
No kneading, you just mix it up and bake it

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
————————————————

Bacon & Cheddar Potato Cakes

3 slices bacon
4 C. cold leftover mashed potatoes
2 eggs
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. shredded Cheddar cheese

Place bacon in large, deep skillet; cook
over medium-high heat, turning
occasionally, until evenly browned &
crisp, about 10 min. Remove bacon,
crumble & set aside. (leave drippings in
skillet). Mix mashed potatoes, eggs,
onion powder, salt & black pepper together
in a bowl. Stir in crumbled bacon & Cheddar
cheese. Form mixture into 8 patties. Heat
bacon drippings over medium heat & pan
fry patties until crisp on each side, about
4 minutes per side.

(recipe: Facebook)
——————————————-

Tuna Noodle Casserole (no soup)

1 can mushroom pieces
2 cloves garlic, minced
1 medium onion, diced
1 medium green pepper, diced
1 (12 oz) pkg. egg noodles – no-yolk variety
1/4 C. butter
1/4 C. flour
2 1/2 C. milk
1 (8 oz) pkg. cream cheese, softened
2 (6.5 oz, ea) cans tuna in water
1 small can peas, drained
salt & pepper, to taste
1 C. grated sharp Cheddar cheese
French onions (for topping)*

Preheat oven 375 degrees F.
Saute mushrooms, garlic, onion & green
pepper in skillet; set aside. Cook egg
noodles accordg. to pkg. directions; drain.
Melt butter in skillet; blend in flour. Add milk,
slowly, cooking & stirring continually. When
sauce is thick & smooth, blend in cream
cheese. Add cooked noodles, tuna, peas,
peppers/onions/mushrooms; mix well. Season
with salt & pepper, to taste. Pour mixture into
greased 9 X 13 baking pan. Top mixture with
sharp Cheddar cheese & sprinkle French onions
on top. Bake 20 minutes. Serves 8

*You can also use breadcrumbs & Parmesan
cheese mixed together instead of French onions.

(recipe: Betty-justapinch.com)
—————————–

Cranberry Apple Pie

1  9″ (2 crust) pie shell, unbaked

4 Granny Smith apples
2 C. cranberries (fresh)
1 C. sugar
2 T. flour
1 tsp. nutmeg

Preheat oven 450 degrees F.
Peel, core & slice apples 1/8″
thick. Roll pie crust out on lightly
floured board to 1/8″ thickness. Cut
out two 11″ rounds. Fit one round into
a 9″ tart pan. Combine cranberries, apples,
sugar, flour & nutmeg; spoon into crust.
Cover with second round. Seal edges;
crimp decoratively. Make slits in top to allow
steam vents. Bake 10 minutes; then reduce
heat to 375 and bake 35-40 minutes longer.
Serve warm or chilled.
Makes 1 9″ pie

(recipe: Rhonda G-Marys Recipe Exchange)

===========================

Lots of holiday recipes coming in – (I’m trying NOT to post ALL desserts, but there are certainly a LOT of yummy-sounding ones hitting my emails these days!).

Weather-wise, today it’s ‘supposed’ to get up in the 50’s (I’m doubtful); right now it’s sunny and 34 ‘balmy’ degrees out. Last night, while driving home from Friends Group (special needs group) it was 24 degrees and VERY windy – let me tell ya, when wind hits your face at that temperature, you REALLY feel it! Thank heavens for car heaters, eh? At this point in time I’ll be really surprised IF we get an Indian Summer. (for those of you unfamiliar: Indian Summer usually occurs some time in late fall – it can be 1 day or more of unseasonably WARM weather – like in the 70’s when it’s been in the 40’s. Those of us in Michigan who have been here a long time really look forward to that brief time of warmth before the long, cold winter. It’s not a predictable thing: some years we get it, some we don’t.

I’m going to close for now; hoping you are having a great day. Remember to do something nice for yourself.

Hugs;

Pammie

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Published in: on November 14, 2013 at 11:04 am  Comments (1)  
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One CommentLeave a comment

  1. I didn’t get the video but was glad to hear the roof over your head is done. I was looking for the Indian Summer too so I could hang outdoor lights–but maybe not!


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