Just Because –


I’m getting SO many yummy-sounding recipes, I decided to write another blog today. Don’t have any ‘exciting/new’ things to write about but there’s always RECIPE SHARING!


Do Nothing Cake

2 C. sugar
2 C. flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 (16 oz) can crushed pineapple,

1/2 C. butter
1 C. sugar
3/4 C. evaporated milk
1 C. coconut
1 C. chopped nuts
1 tsp. vanilla

Preheat oven 350 degrees F.
Place first 6 ingredients in a bowl & mix
until blended with a spoon. Pour into a
9″ X 13″ pan. Bake 35-40  minutes.
Mix butter, sugar & evap. milk together;
cook over medium heat until a little
thickened, about 5 minutes at a boil.
Remove from heat & add remaining
ingredients; pour over hot cake

(recipe: fattaincassa.blogspot.ca)

Perfect Pumpkin Soup

1 C. chopped onion
2 stalks celery, chopped
2 carrots, chopped
4 C. chicken broth
2 cans pumpkin puree (about 4 C.)
1/2 tsp. pumpkin pie spice
1/4 tsp. turmeric
1/4 tsp. fresh ground black pepper

Half & Half
fresh parsley, chopped

Combine all ingredients in crockpot & cook
on High 4 hours. Transfer contents to blender
or food processor & process soup until smooth.
Ladle hot soup into bowls; add 1 tsp. Half &
Half on top of soup & swirl around with a
knife. Top with a sprig of fresh parsley.

(recipe: allfreeslowcookerrecipes.com)
Microwave Caramel Corn

16 C. popcorn (about 1/2 C – 2/3 C.
1 C. brown sugar
1/4 C. corn syrup
1 stick margarine
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda

Melt brown sugar, corn syrup, marg. &
salt in microwave 3 minutes, stirring
in one minute intervals. Add vanilla &
baking soda to brown sugar mixture;
mix well. Place popped popcorn in a
brown paper grocery bag. Pour brown
sugar mixture over popcorn; shake bag.
Place bag in microwave. Microwave 3
minutes. After each minute, remove
bag & shake. After 3 minutes micorwave
1 minute 30 seconds, shaking after each
30 second interval. Pour onto waxed paper
& let cool.

(recipe: julieseatsandtreasts.com)
Jalapeno Pillows

12 oz. cream cheese, softened
1 1/2 C. shredded Cheddar cheese
1/2 C. diced fresh jalapeno chilies
salt & pepper, to taste
garlic powder, to taste
1 (16.3 oz) can refrigerated
buttermilk biscuits
1 egg

Preheat oven 350 degrees F.
In medium bowl, stir together
cream cheese, Cheddar cheese,
chilies, salt/pepper & garlic
powder until well combined;
set aside. Separate dough into 8
biscuits. With rolling pin, roll out
each biscuit into about 1/8″ thick
rounds. Spoon about 1 T. cheese
filling onto center of each. Bring
up dough around filling; pinch to
seal tightly. Place, seam sides down,
on ungreased cookie sheet.
Make egg wash: beat egg with a
splash of water. Brush tops of
stuffed biscuits with some of the
egg wash. Sprinkle tops with
additional salt, pepper & garlic
powder, to taste. Bake 12-15
minutes until golden brown &
firm. Serve warm. Makes 8

(recipe: Allfood.recipes)
Crockpot Brown Sugar/Garlic

4-6 chicken breasts
1 C. packed brown sugar*
2/3 C. vinegar
1/4 C. lemon/lime soda
2-3 T. minced garlic
2 T. soy sauce
1 tsp. ground black pepper
2 T. corn starch
2 T. water
red pepper flakes (optional)

Spray insides of crockpot with
nonstick spray. Place chicken
(frozen/thawed or fresh) in crockpot.
Mix together brown sugar, vinegar,
soda, garlic, soy sauce & pepper &
pour over chicken. Cook on Low
6-8 hours or High 4 hours. Remove
chicken from crockpot & pour
remaining sauce into saucepan.
Place pan over high heat; mix
together cornstarch & water –
add to pan & mix well. Let sauce
come to a boil; boil 2-3 minutes or
until it starts to thicken & turns into
a glaze. Remove from heat & let
sit 1-2 minutes. Sprinkle red pepper
flakes on top, if desired. Pour sauce
over chicken & serve.

(recipe: providenceltddesign.com)

Next Day Salad

1 large head lettuce, torn
1 small head raw cauliflower,
broken into florets
1 medium head raw broccoli,
broken up
1 C. finely chopped red onion
1 C. chopped, cooked bacon
(about 9 slices)
1/2 C. freshly grated Parmesan

1 1/2 C. mayonnaise
1/4 C. granulated sugar (or
to taste)
2 T. apple cider vinegar
1 T. Creole or yellow mustard
1/2 tsp. kosher salt (or to taste)
1/4 tsp. black pepper (or to taste)
1/4 tsp. Creole or Cajun seasoning
or, to taste (optional)

Layer salad ingredients in a deep
(4 inch) 9 X 13 or similar sized pan,
in order listed. Whisk together
dressing ingredients & spread evenly
over top of salad. Cover tightly &
refrigerate at least 12 or up to 24
hours. Toss well before serving.
Serves 8

(recipe: deepsouthdish.com)

Cheesy Zucchini Rice

1 C. Minute White rice
1 C. chicken broth
1/2 C. water
2 C. shredded zucchini
1 c. shredded sharp Cheddar
1/2 tsp. garlic powder
1/2 tsp. salt

In medium skillet, bring
chicken broth, water & rice to
rapid boil. Cover & remove
from heat. Let sit 5-10 minutes or
until rice is cooked through.
Stir zucchini, cheese, garlic powder,
& salt into rice. Cover & let set
until cheese is melted & ingredients
are warmed through, about 5
minutes. Fluff with a fork & serve
immediately. Serves 4

(recipe: julieseatsandtreats.com)
Sweet & Sour Beef Stew

1 1/2 lb. beef stew meat
2 T. vegetable oil
2 medium carrots, grated
2 medium onions, sliced
1 (8 oz) can tomato sauce
1/2 C. water
1/4 C. packed brown sugar
1/4 C. vinegar
1 T. Worcestershire sauce
1 tsp. salt
1 T. cold water
2 tsp. cornstarch
(hot, cooked noodles – to serve with)
poppy seeds – optional

Brown stew meat in hot oil, transfer to
crockpot. Add carrots, onion, tomato
sauce, 1/2 C. water, brown sugar, vinegar,
Worc. sauce & salt. Cover & cook on Low
6-8 hours. Meat should be tender.
Just before serving:
Blend 1 T. cold water with cornstarch;
add to stew. Cook & stir until thickened &
bubbly. Serve over hot, cooked noodles;
sprinkle top with poppy seeds.

(recipe: Cheryl B-slowcooker digest)

Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 eggs
3 medium bananas
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
pinch salt


1/4 C. butter, softened
4 oz. cream cheese, softened
2 1/2 C. confectioners sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
In mixing bowl cream butter & sugar;
beat in eggs, bananas & vanilla. Combine
flour, baking soda & salt; add to creamed
mixture & mix well. Pour into greased
15 X 10 X 1″ baking pan. Bake 25
minutes or until bars test done; cool.
Cream butter & cream cheese in mixing
bowl; gradually add confect. sugar & vanilla;
beat well. If you want it thicker, add a little
more confect. sugar; spread over bars.
Makes 20 bars

(recipe: julieseatsandtreats.com)

Really Moist Pumpkin Bread

1 C. sugar
1/2 C. oil
2 eggs
1 C. canned pumpkin
1 1/2 C. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping:

1/2 C. brown sugar
1/3 C. flour
1/4 C. butter

Preheat oven 325 degrees F.
Grease & flour 8 X 5 loaf pan. Beat
sugar with oil until blended; add eggs,
one-at-a-time, beating well. Continue
beating until light & fluffy. Mix in
pumpkin on Low speed. Add in dry
ingredients on Low speed; mix well;
pour into prepared pan.
Mix ingredients until crumb-like
texture using pastry cutter. Spread
topping on entire loaf.
Bake 60 minutes or until toothpick
inserted into center comes out clean.
Cool 10 minutes then remove from
pan & finish cooling.

(recipe: thecharmofhome.blogspot.com)

See what I mean? And there’s lots more
pumpkin/Fall recipes to come! I’m having
trouble keeping up with them all, so I’ll just
have to SHARE MORE!!! I’m hoping you
can find something that perks your
interest and perhaps you can prepare
a tasty recipe – for me! (Just kidding –
I don’t do much ‘experimental’ cooking,
but can still SHARE great sounding recipes
with you in hopes they might sound
tasty to you, too!

Enjoy your day – glad to read that Momma
took my suggestion and gave herself a
much-needed break and started reading a
new book. Sometimes that’s all it takes: a
brief break from the ‘norm’ just to rest/
recover/re-boot for another go at life.



PS: Since it IS Halloween:


(Couldn’t resist – saw this on Pinterest today!) hehehe

Published in: on October 31, 2014 at 10:35 am  Leave a Comment  
Tags: , , ,

Another one DONE!

101_0089 - Copy

This is the ‘simple/easy’ scarf (only 4 stitches, repeated) – the one that gave me fits when I couldn’t figure out where I made the mistake! It’s DONE! YAY! Saturday is the once-a-month meeting with the other knit group and I’ll be taking in all three recently finished scarves (multi-brown/cream, raspberry one & the one above.) Yesterday I stopped by the Historical Society to deliver the five finished coffee mugs with covers and it was perfect timing: the lady in charge of crafts just happened to pull in right when I did (they were closed, but she was dropping off some things.) We had a chat about other items our knit/crochet group might be able to create for their sales. After a quick trip inside the General Store she came out with several items for me to view: a hand-knit teddy bear (that one is a bit over the ‘experience’ level for most of my ladies; a head wrap of sorts (again, a bit over most ladies levels) and a really simple “Key Hole Scarf” – she gave me the scarf to take home and see if I could find a pattern for it. (hoping to attempt one later today – we’ll see). Here’s a few photos, so you have an idea what I’m talking about:



There are two styles of these: one (Red) in which you knit a little ‘tunnel’ to thread the other end of the scarf through and one that just has a ‘slit’ in one end of the scarf (Pink), same idea – thread other end of scarf through. (I’m thinking the ‘slit’ version sounds easier – at least, to me). We’ll see – she was hoping for something simple that our beginner knitters & crocheters could create (rather than the tons of dishcloths we donated in years past).


Magic Pumpkin Custard Cake

1/2 C. butter, melted & cooled
2 C. milk, warmed to lukewarm
4 eggs, separated
1/8 tsp. cream of tartar
1 3/4 C. powdered sugar
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 C. pumpkin puree
1 C. flour

Whipped cream or Cool Whip
for topping cake when serving

Preheat oven 325 degrees F.
Whip egg whites with cream of tartar
until stiff peaks form; set aside. Beat
egg yolks & powdered sugar until light.
Beat in melted/cooled butter, vanilla,
cinnamon, ginger, cloves & allspice;
mix in flour. Beat in pumpkin & 1/2 C.
milk. Scrape down sides of bowl & then,
using elec. mixer on lowest speed, add
remaining milk in a steady, slow stream.
Gently fold in egg whites by hand. Grease
a 9″ X 9″ pan & pour mixture into
prepared pan. Bake 55-65 minutes. Cake
will be jiggly because it is a custard, but
shouldn’t be runny. Allow cake to cool
completely before cutting.

(recipe: thegunnysack.com)

Zucchini/Tomato Casserole

2 large zucchini, cut lengthwise
2 T. olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 1/2 C. tomato sauce
1/2 C. grated Mozzarella cheese
1 T. basil, finely chopped
2 tomatoes, cut into 8 pieces

Preheat oven 350 degrees F.
In large pot boil zucchini until tender;
drain. In medium skillet heat oil over
medium heat & saute onion/garlic
until onion is tender. Spray inside of
casserole dish with nonstick spray; place
half of tomato sauce in bottom & spread
evenly. Place a layer of onion/garlic,
zucchini, rest of tomato sauce & basil;
top with Mozzarella cheese. Top with
sliced tomatoes. Bake 20 minutes or
until golden brown.  Serves 4-6

(recipe: allfood.recipes)

Everything Breakfast Casserole

1 (16 oz) roll breakfast sausage
1/2 onion, chopped
1 bell pepper, chopped
2 C. shredded Cheddar cheese, divided
1/2 C. sour cream
1 can cream of mushroom soup
1 to 1 1/2 lb. frozen shredded hashbrowns,
7 eggs
1/2 C. milk
1/8 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Brown sausage with onion & pepper in
skillet until sausage is no longer pink;
drain. In large bowl mix sausage mixture,
cheese (
reserving some to sprinkle over top)
sour cream, soup & hash browns. Mix well
transfer ingredients to 9″ X 13″ dish. In
separate bowl mix eggs, milk, garlic & onion
powders, salt & pepper; pour over top of
mixture in pan. Bake, uncovered, 1 hour
then sprinkle top with reserved cheese &
bake 10 minutes longer.

(recipe: allfood.recipes)

Creamy Quinoa/Turkey Soup

1 1/4 C. uncooked quinoa(rinsed so
it’s not bitter)
4 C. water
4 tsp. chicken bouillon
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. thyme
1 carrot, finely grated or diced
1 celery rib, finely diced
3 C. cooked turkey, chopped (
ham or chicken – cooked)
1/4 C. butter
1/3 C. flour
2 C. heavy cream
salt & pepper
(optional: bacon crumbles)

Add quinoa, water, bouillon, parsley,
onion & garlic powders, thyme, carrot,
celery & meat to crockpot. Cover & cook
on Low 3 hours or until quinoa is cooked
through. In frying pan, melt butter over
medium heat; stir in flour by tablespoon
to form a roux*; whisk in cream, a little at
a time, until fully incorporated & smooth.
Stir cream mixture into crockpot; add salt &
pepper, to taste. Cook, uncovered, on High
15 more minutes. Ladle in serving bowls &
top with bacon crumbles. Serves 6

*ROUX: a mixture of butter & flour which
is browned in a pan and serves as a thickening
agent to soups & stews.

(recipe: 365daysofslowcooking)

Crockpot Ham

one 7 lb. ham
2 C. pineapple juice
1 C. brown sugar
1/2 C. maple syrup

(optional: pineapple slices)

Unwrap ham & place in crockpot. Rub
ham with brown sugar on all sides.
Pour pineapple juice & maple syrup
over ham. You can put pineapple
slices over ham, if desired. Cover &
cook 4-5 hours on Low. About an
hour before serving, pour juice over
top of ham. Remove ham & let
rest 10 minutes before carving.

(recipe: Mary Free-Mary’s Recipe

Loaded Baked Potato & Chicken

3-4 medium russet potatoes, diced
(about 1.5 lb or 4 1/2 C.)
1 lb. boneless, skinless chicken breast
4 slices bacon, cooked crisp & crumbled
1 1/2 c. shredded Cheddar cheese
4 green onions, sliced (green only)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 C. heavy cream
2 T. unsalted butter, cut into small

Preheat oven 350 degrees F.
Lightly greast 9 X 9″ pan or casserole
dish. Spread half diced potatoes in
bottom of pan. Place diced chicken
evenly on top; season chicken with
salt & pepper. Sprinkle with half the
bacon crumbles, 1/2 C. cheese &
half green onions. Spread remaining
diced potatoes on top, remaining
bacon, 1/2 C. cheese, remaining
green onions & 1/4 tsp. salt & pepper.
Pour heavy cream over top then dot
with butter. Cover with aluminum
foil & bake 1 hour. Uncover & bake
another 30 minutes. During last few
minutes sprinkle with remaining 1/2
C. Cheddar cheese; bake until melted.
Serves 4

(recipe: allfood.recipes)

Caramel Apple Pie

1 (9 inch) pie crust, unbaked
7 C. apples, peeled/sliced
1 T. lemon juice
1/2 C. sugar
4 T. flour
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. flour
1 C. brown sugar
1/2 C. oats (quick cooking)
1/4 tsp. salt
12 T. cold butter cut in small pieces
1/2 C. chopped pecans
1/2 (12 oz) jar caramel ice cream topping

Preheat oven 375 degrees F.
Place sliced apples, lemon juice, sugar,
flour, salt & cinnamon in a bowl; mix well &
place in unbaked pie crust. In medium bowl
combine flour, brown sugar, oats & 1/4 tsp.
salt; stir to combine. Mix cold butter into
oat mixture using a pastry cutter (or two
forks) until it resembles coarse crumbs.
Lay two large pieces of aluminum foil on a
large cookie sheet. Place pie in center of
foil & press butter/oat mixture over top
of pie. Using the foil, cover pie loosely
with foil & bake 30 minutes. Remove foil
from top of pie & allow to bake 25 minutes
more. Remove pie from oven & sprinkle
1/2 C. chopped pecans over top. Drizzle
1/2 jar of caramel topping over pie. Place
pie back in oven & bake 5 more minutes.
Let pie rest to room temperature. (You
can eat it hot, but texture will be more
runny). Makes 1 deep dish 9 inch pie

(recipe: jamiecooksitup.net)

Crockpot Strawberry Applesauce

6-7 C. peeled/cored/sliced apples
1 lb. strawberries, stems removed
1/2 C. water
sugar, to taste

Add apples & strawberries to 5 qt or
larger crockpot; add water. Cover &
cook on High 4 hours. Add cooked
fruit to blender, cover & pulse just
a few times until smooth but not
pulverized. Stir in sugar, to taste.

(recipe: themagicalslowcooker.com)

Cinnamon-frosted Pumpkin

1/2 C. shortening
1 1/2 C. sugar
1 egg
1 C. pumpkin
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt

Cinnamon Frosting:
1/4 C. butter, melted
1/4 C. shortening
1 1/4 C. powdered sugar
1 T. milk
3/4 tsp. vanilla
1/2 tsp. cinnamon

Preheat oven 375 degrees F.
In large bowl cream shortening &
sugar; add rest of ingredients &
mix until combined. Drop by
teaspoon onto greased cookie
sheet. Bake 10-12 minutes or
until edges are golden brown.
Let cool on pan 3-5 minutes;
remove to wire rack & let cool.
Cream together butter & shortening
in mixing bowl. Slowly mix in rest of
ingredients then spread over
cooled cookies. Makes 36 cookies

(recipe: julieseatsandtreats.com)

Our weather is still nice for Fall: 50’s, breezy
with some sun; looking at the forecast for
later in the week it looks like we’re getting
some rain – I can’t remember a Halloween
when it DIDN’T rain (even as a kid!).

Today is quiet – oldest son is getting off
work early to carve a pumpkin with our
grandson (so we have a week off of
‘grandson sitting’). I know they’ll have
fun – they both love being creative when
it comes to pumpkin carving!

Hope you’re having a nice day – remember
to do something for yourself – a quick nap,
read a book, take a walk to enjoy the
beauty of this Fall – the colors, sounds &
smells of this season.



Lots ‘O Recipes!


Fall is definitely upon us and I have LOTS of Fall recipes to share. Our weather is still holding at 50-60 degrees, sometimes sunny and LOTS of falling leaves/trees changing colors.


Caramelized Apple Upside Down Cake

1/4 C. butter
2/3 C. packed brown sugar
1/2 tsp. ground cinnamon
2 medium apples, peeled, cut into
1/2 inch wedges
1 1/3 C. flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. granulated sugar
1/2 C. butter or margarine, softened
2 eggs
1/2 tsp. vanilla
1/4 C. milk

Whipped Cream Topping:
1 C. whipping cream
2 T. sugar

Preheat oven 325 degrees F.
Spray 9″ round or square pan
with nonstick spray. In medium
saucepan melt 1/4 C. butter over
medium heat until melted. Add brown
sugar & bring to boil; remove from
heat. Stir in 1/4 tsp. cinnamon & pour
into bottom of prepared pan. Arrange
apples over brown sugar mixture. In
medium bowl whisk flour, baking powder,
1/2 tsp. cinnamon & salt; set aside. In
large bowl or mixer, beat 1 C. sugar & 1/2
C. butter on medium speed until fluffy;
add eggs & vanilla. Beat in flour mixture
alternating with milk until smooth. Pour
batter over apples in pan & spread evenly.
Bake 55-60 minutes or until toothpick
inserted into center comes out clean. Cool
on rack 15 minutes.
Whipped Topping:
Beat whipping cream on High until soft
peaks for, add in 2 T. sugar & gently blend.
Run a knife around the edges of the cake;
flip cake upside down on a plate. Serve
warm with whipped cream topping.
Serves 8

(recipe: therecipecritic.com)
Beef & Black Bean Chili

1 lb. ground beef
1 large onion, chopped
1 green pepper,chopped
3 cloves garlic, minced
2 (15 oz, ea) cans black beans, rinsed/
1 (28 oz) can diced tomatoes
3/4 C. beef broth
2 T. unsweetened cocoa powder
2 T. hot chili powder
1 T. ground cumin
1 T. smoked paprika

optional: Toasted baguette slices
sliced green onions

In large skillet cook ground beef, onion,
green pepper & garlic over medium heat
until browned; drain fat. Transfer to a
3 1/2-4 qt. crockpot. Add beans, tomatoes,
broth, cocoa powder, chili powder, cumin &
paprika. Cover & cook on Low 8-10 hours or
High 4-5 hours. Top with baguette slices &
green onions, if desired. Serves 8

(recipe: bhg.com

Zucchini Gratin

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
2 tsp. garlic, minced
1 C. heavy cream
2/3 C. Cheddar cheese
1/3 C. Parmesan cheese
1/4 tsp. oregano
salt & pepper, to taste
sliced green onions, garnish

Preheat oven 400 degrees F.
Heat large, deep pot to medium
heat; add butter & saute shallots
& garlic until shallots are trans-
lucent, about 1-2 minutes. Add
zucchini, heavy cream, salt, pepper,
oregano & Parmesan; cook 8-10
minutes until bubbly. Make sure to
keep stirring while cooking. Transfer
to greased (9 X 13) casserole dish;
mix in most of Cheddar cheese.
Sprinkle rest of Cheddar on top.
Bake 10-14 minutes until cheese is
bubbly & golden-brown. Top with
sliced green onions. Serves 4


Apple/Cranberry Crumb Bars

1/2 C. butter
1 (2 layer) box yellow cake mix
2 eggs, divided
1 tsp. ground cinnamon
2 (8 oz, ea) pkgs. cream cheese,
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries

Preheat oven 350 degrees F.
Line 9 X 13 pan with foil, with ends of
foil extending over sides. Microwave
butter in large microwaveable bowl on
High 1 to 1 1/2 min. or until melted. Add
dry cake mix, 1 egg & cinnamon; beat with
mixer until blended. Press 2/3 of dough onto
bottom of pan. Beat cream cheese & sugar
with mixer until blended. Add remaining egg;
mix well. Spread over crust; top with fruit.
Pinch small pieces of remaining dough between
your fingers & press lightly into cream cheese
layer. Bake 45-50 minutes until center is almost
set. Cool completely & refrigerate 1 hour. Use
foil handles to lift dessert from pan before
cutting into bars*. Makes 32 bars
Keep refrigerated.

*when cutting bars, wipe knife occasionally
between cuts for cleaner edges.

(recipe: Kraft.com)

Quick Butternut Squash Soup

1 tsp. olive oil
1 clove garlic, minced
1/2 C. chopped onion
1 tsp. fresh sage, chopped
(or 1 tsp. ground, dry)
1/2 tsp. salt
1/8 tsp. ground black pepper
3 C. chicken broth
1 1/2 lb. butternut squash
Parmesan cheese (garnish)

Add oil, garlic & onion to large
stockpot over medium heat;
saute 3-4 minutes. Add sage, salt,
pepper, broth & squash & bring
to boil. Cover, reduce heat &
simmer 20 minutes (or until
squash has a tender consistency).
Pour half of soup into a blender
or food processor & blend to a
light puree, return to pot. Garnish
with Parmesan cheese & serve.
Serves 6

(recipe: food.com)

Sausage Gumbo

1 lb. fully cooked smoked sausage,
cut into 1/2 ” slices
1 medium green bell pepper, chopped
(1 C.)
1 medium onion, chopped (1/2 C.)
2 cloves garlic, finely chopped
1 (28 oz) can crushed tomatoes, undrained
1 T. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz) pkg. frozen sliced okra, thawed &
1 T. white vinegar
1/4 – 1/2 tsp. red pepper sauce (Tabasco)
4 C. hot, cooked rice (for serving)

Mix sausage, bell pepper, onion, garlic,
tomatoes, Worcestershire sauce, salt &
pepper in crockpot. Cover & cook on Low
7-9 hours or High 3-4 hours or until vegetables
are tender. Stir in okra, vinegar & pepper sauce.
Cover & cook on High 30 minutes or until slightly
thickened. Serve over cooked rice. Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Skillet Orange Chicken

1 1/2 lb. boneless, skinless chicken
2 T. vegetable oil
sesame seeds (garnish)
sliced green onions (garnish)

1/4 C. soy sauce
1/4 C. cornstarch
2 T. water

Orange Sauce:
1 T. vegetable oil
3/4 C. pulp-free orange juice
concentrate, thawed (1/2 can)
3 T. barbecue sauce

cooked rice or noodles (on the side)

Cut chicken into chunks, about 1 – 1/2″
cubes. Mix soy sauce, cornstarch & water
in large bowl; add chicken stir & marinate
5 minutes. Mix together orange sauce
ingredients in another bowl.
Heat 2 T. oil in large skillet; remove chicken
from marinade with slotted spoon; carefully
add to hot oil in skillet. Stir-fry chicken, over
medium-high heat, 5-7 minutes until golden
& cooked through. Add orange sauce to
chicken & cook 4-6 minutes, stirring
constantly until sauce has thickened. Top
with sesame seeds & sliced green onions.
Serve over cooked rice or noodles.
Serves 4

(recipe: thegunnysack.com)

Pumpkin – Maple Dip

4 oz. room temp. cream cheese
1/2 C. canned pumpkin puree

1/4 C. Greek yogurt (plain)

3 T. maple syrup
2 T. peanut butter
1/2 tsp. cinnamon

1/4 tsp. ground ginger
pinch salt

Place all ingredients in a food
processor &
process until smooth.
Makes 2 Cups

Serve with:
sliced fruits (apple, pear),
crackers or vanilla wafers.

(recipe: newspaper flyer)


Cornbread Taco Casserole

2 lb. ground beef
1 onion, chopped
1/2 C. chopped bell pepper
1 (15 oz) can crushed or diced
1 can kidney beans (rinsed & drained)
1 pkg. taco seasoning mix
1 C. water
1 (8.5 oz) box Jiffy cornbread mix

Preheat oven 400 degrees F.
Cook ground beef in skillet; add onions
& peppers & cook until onions are
translucent (drain grease). Add tomatoes
& kidney beans; mix well & pour into a
greased 9 X 13 dish. Mix cornbread according
to pkg. directions & pour cornbread batter
over meat mixture in prepared dish. Bake
20-25 minutes or until cornbread is golden

(recipe: theblissfullycontentlife.org)

I was happily surprised yesterday – while driving to
choir I happened to look over at my regular gas
station (the price EARLIER was $3.15/9) – it was
now: $2.99/9!!! I stopped there just before they
closed at 8 p.m. and happily filled up! Sometimes
it’s good to wait! (Can’t say that always happens
with me & gas prices, though – they usually go UP
if I wait!).

Enjoy your day – there are SO many really yummy
sounding fall recipes coming in, it really makes
me want to go EXPERIMENT with food!



Published in: on October 27, 2014 at 9:15 am  Leave a Comment  
Tags: , , , , ,

Scrambled, but getting better!


Early today, while sipping my coffee and looking out our kitchen window at the back yard and all the many different colors of trees/leaves I suddenly spotted some movement – we had a FULL GROWN DEER in our backyard! Our yard is fenced with metal chain-link fencing about 4 1/2 feet tall and here was this (either young male or female) deer just standing looking around – I was flabbergasted! Yelled to my husband and ran to get the camera. I attempted a shot (thought I had shut off the flash – but no) – only photo I got was really blurry, so no posting here. Husband decides (for WHATEVER reason) to knock on the window to get the deer to look our way – you guessed it – it fled – sigh. We have lived here for 34 years and NEVER have I seen a deer near our house or even in our immediate neighborhood – amazing! That really ‘made my day’!


Apple Donut Mini Muffins

1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. butter, cubed into small
pieces, softened
1/2 C. sugar
1/2 C. grated apple (poster used Gala)
1 egg
1/4 C. plus 1 T. milk

Cinnamon-sugar coating:

1/2 C. butter, melted
1/4 C. sugar
1 T. cinnamon

Preheat oven 375 degrees F.
Spray mini muffin pan with
nonstick spray; set aside.
In large bowl, add flour, baking
powder, salt, cinnamon & nutmeg;
whisk together. Cut in butter until
incorporated. In medium bowl, add
egg, milk, & grated apple; whisk
together. Pour wet ingredients into
dry; stir together. Using a cookie
scoop (or a spoon) evenly fill all 24
muffin wells with dough. Bake 10-15
minutes until just golden. While
baking, melt butter for coating in
a microwaveable bowl. In another
small bowl, add cinnamon & sugar;
mix together. Once muffins are done
and slightly cooled, dip each muffin
first into melted butter, then roll
in cinnamon sugar mixture, fully
coating each one. Makes 24

(recipe: persnicketyplates.com)
5-Ingredient Dijon Chicken

1 (10 3/4 oz) can cream of
chicken soup
1/4 C. water
2 T. fresh lemon juice
1/4 C. Dijon mustard
2-3 cloves garlic, minced
6 boneless, skinless chicken

Cooked rice

Combine soup, water, lemon
juice, mustard & garlic in small
bowl; mix. Place thighs in bottom
of crockpot; pour soup mixture
over thighs. Cover & cook on
Low 4-6 hours. Serve over rice
Serves 4

(recipe: 365daysofcrockpot.com)

Best Mexican Beef

Casserole EVER!

1 lb. beef
1 medium onion, chopped
1 can whole kernel corn, drained
1 can black beans rinsed/drained
1 pkg. taco seasoning mix
8-12 corn tortillas
3/4 C. sour cream
2 cans Ro*Tel tomatoes w/green
chiles, drained
1/3 C. Mexican blend or Taco cheese,
sliced jalapeno peppers

Preheat oven 350 degrees F.
Brown hamburger & onions together,
10-12 minutes; drain. Add corn, beans,
tomatoes & taco seasoning mix; simmer
5 minutes. Spray a 2 qt, 8 X 12″ baking
dish with nonstick spray. Place half of
tortillas in bottom of dish; spoon half of
beef mixture on top, cover with sour
cream. Layer last tortillas & beef mixture.
Bake 25 minutes; remove from oven & sprinkle
top with cheese & jalapenos. Cook 5 more
minutes or until cheese is melted. Let stand
5 minutes before serving.
NOTE: Make sure all is well drained

(recipe: facebook)

Bacon Breakfast Cupcakes

1 (20 oz) refrigerated shredded
hash brown potatoes
2 T. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
6 eggs
2 T. milk
3/4 C. crisp-cooked & crumbled
3/4 C. shredded Cheddar cheese
Sriracha sauce (optional)

Preheat oven 400 degrees F.
Place foil liner in each of 12 regular-
sized muffin cups; generously spray
with nonstick spray. In large bowl
mix potatoes, oil, salt & pepper;
divide evenly among cups, press lightly
Bake 44-55 minutes until golden brown.
In medium bowl beat eggs & milk; stir
in bacon & cheese. Firmly press potatoes
in muffin cups with bottom of a 1/4 C.
measuring cup. Top each with slightly
less than 1/4 C. egg mixture. Bake
13-16 minutes or until a knife inserted
into center of egg comes out clean. Cool
5 minutes. Serve with sriracha sauce,
if desired. Makes 12 ‘cupcakes’

(recipe: allfood.recipes.com)
Buttermilk Cheddar/Bacon Bread

2 1/4 C. flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 C. buttermilk*
1/4 C. butter, melted
8 slices bacon, cooked/crumbled
1 C. shredded sharp Cheddar cheese
1/4 C. chopped fresh chives

Preheat oven 350 degrees F.
Mix first 4 ingredients in medium bowl;
whisk egg, buttermilk & butter in
separate bowl until blended; add to
flour mixture along with bacon, cheese
& chives. Stir just until moistened. Spray
loaf pan with nonstick spray; spoon
dough into pan. Bake 45-50 minutes
or until toothpick inserted into center
comes out clean. Cool in pan 15 minutes;
remove to wire rack; cool completely.

*If you don’t have buttermilk, pour 1 T.
lemon juice or vinegar in a 2 C. measuring
cup; pour enough milk in cup to bring to
1 C. measure. Stir & let set 5 minutes –
you now have ‘buttermilk’!

(recipe: kraftfoods)

Pumpkin Bars w/Cream
Cheese frosting


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


3/4 C. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 tsp. vanilla
3 1/2 C. powdered sugar
dash salt

Preheat oven 350 degrees F.
Place 2 C. sugar & 4 eggs in stand
mixer bowl; add pumpkin & cooking
oil – mix 2 minutes. In medium bowl,
combine flour, cinnamon, baking
powder, baking soda & salt; stir well
then add to pumpkin/oil mixture and
mix 2 minutes, scraping bottom of
bowl with spatula. Spray a large
jelly roll pan (or other shallow pan)
with nonstick spray and pour batter
into it, spreading evenly. Bake 30
minutes or until a toothpick inserted
into center comes out clean. Cool


Place butter, cream cheese, milk, vanilla &
1/2 C. powdered sugar & salt in a bowl;
beat until smooth. Add a little more
milk if frosting is too stiff. When cake is
cooled completely, spoon frosting on
top and smooth out. Serves 24 (or more
if cut smaller)

(recipe: jamiecooksitup.net)

Lasagna Soup

1 lb. ground sausage or beef
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. brown sugar
4 C. chicken broth
2 (14.5 oz, ea) cans diced
stewed tomatoes
2 (8 oz, ea) cans tomato sauce
2 tsp. Italian seasoning
1/2 tsp. salt
7 lasagna noodles, broken up
1 C. Parmesan cheese, grated
1-2 C. mozzarella cheese, grated

Place sausage, onion, bell pepper
& garlic in large soup pot. Cook
over medium-high heat until sausage
is browned & onions are translucent.
Add thyme, brown sugar, stewed
tomatoes, tomato sauce, Italian
seasoning, salt & chicken broth;
bring to boil over medium-high
heat, then reduce heat & let simmer
about 20 minutes. Add broken
lasagna noodles to pot & simmer
until noodles are tender, about 10
minutes. Add Parm cheese & stir,
allowing a few minutes for cheese
to melt. Remove pot from stove,
ladle soup into bowls & sprinkle
tops with mozzarella cheese.
Serves 8

(recipe: Jamiecooksitup.net)

Snickers Rice Krispy Treats

12 Snickers fun-sized candy bars
3 T. butter, browned
4 C. mini marshmallows
1/2 C. peanut butter
6 C. Rice Krispies cereal
1/2 C. mini chocolate chips
6 oz. chocolate chips
4 T. heavy cream

Unwrap Snickers; chop into
small pieces, set aside. Grease
a 9″ X 9″ pan with Crisco or
cooking spray. Melt butter in
saucepan & stir until it starts
to turn brown (you will smell
a nutty aroma). Add marsh-
mallows & peanut butter; stir
until marshmallows are melted
& mixture is creamy. In large
mixing bowl combine cereal with
melted marshmallow mixture;
mix with a spatula & add chopped
Snickers & mini choc. chips. Pour
mixture into prepared pan & smooth
with back of spatula until firm.
To make chocolate top layer:
Combine choc. chips & heavy
cream in microwaveable bowl.
Microwave 60 seconds; stir until
melted. Pour over Rice Krispie
treats & spread evenly. Set aside
until firm. Serves 9

(recipe: chef-in-training.com)

Stuffed Cabbage Rolls

2/3 C. water
1/3 C. uncooked white rice
8 cabbage leaves
1 lb. ground beef
1/4 C. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can tomato soup

In a medium saucepan, bring water
to boil; add rice & stir. Reduce heat,
cover & simmer 20 minutes. Bring
a large, wide saucepan of lightly
salted water to boil; add cabbage
leaves & cook 2-4 minutes until
softened – drain. In medium bowl,
combine ground bee, 1 C. cooked
rice, onion, egg, salt & pepper along
with 2 T. soup; mix well. Divide bee
mixture evenly among cabbage leaves,
placing a dollop of mixture in center
of each leaf. Roll up leaves, tucking in
sides and securing with wooden
toothpicks. Place cabbage rolls in a
large skillet over medium heat; pour
remaining soup over top. Cover &
bring to a boil. Reduce heat to Low &
simmer about 40 minutes, stirring and
basting with liquid often. Serves 8


I’m still plugging away at knitting the coffee mug
wraps – one more to go & I’m done with that!
The white & blue scarf (the SUPER EASY – 4 STITCH)
scarf that I had the problem with? I finally sat down
today and said: “One way or the other, I’m going to
figure this out!” Started to rip out a row (now, mind
you, by this point I had already ripped out a good 15
rows or so, done the other day at the car dealership).
As I’m ripping, I’m suddenly struck with the idea: “What
happened to the Yarn Overs? As I began to slowly pick
apart the stitching I realized that there WASN’T a
mistake, it’s just the way the Yarn Overs look when
I knit them (I knit Continental Combined – a different
style/way of knitting than  most people). I unwrapped
a Yarn Over stitch, repositioned it and repeated to the
end of the row. When I began knitting that row ALL
CAME OUT PERFECT! Boy – what a bozo! Oh well,
each day is a learning experience, yes??? Now I know.

Our weather is staying in the 50’s & 60’s, kind of
cloudy/gloomy in the early hours followed by sunny
& breezy during the afternoons – not bad.

Gas prices are still hovering at $3.19/9, making me
wish I’d gotten gas a few days ago when it was
$3.09/9! (Live & learn, right?)

Last night was my special needs group’s Harvest
Party – we only had 17 kids but learned, later,
that another group that sometimes caters to our
kids was having a dance same day/same time. Let’s
just say I had a TON of corn chips & melted cheese
leftover, 1 1/2 gallons of cider and 39 frosted
donuts. We saved the donuts for our regular
Wednesday meeting, split the cider between
the leader & me, and did the same with the
chips/cheese. It was a good night; couldn’t
quite figure out why I felt so tired & achy
today until I realized I was on my feet for
3 1/2 hours last night, running around helping
with the food, putting fake cobwebs on a
candelabra (we had two tall ones with
real lit candles – the kids had a great time
squirting squirt guns to put out the flames!),
and generally attempting to ‘cover all bases.’
Today has been a ‘just relax’ day – there will
always be another day to get done those
things which need doing. (Oh, I did run the
50+ newsletters to the Post Office this morning!)

I’m going to close for now: dinner is either
leftover potato soup or pork roast (which is
good shredded on a bun with melted
cheese & bbq sauce!) I’m NOT cooking!!!



Scrambled Week so far!


Have you ever had a week that seems to sort of self-arrange? You have (what you thought) was all things arranged on your calendar and then things start happening differently than you planned? Yep, that’s the kind of week I’m having. Tuesday was Knit/Crochet Movie night – I had 2 soups coming and (I thought) 2 salads – what I got was chili, coleslaw, 3 bean salad, ambrosia and a few other ‘weird things’ – it all worked out, but it sure was goofy! Nine people came, 2 went over to the other side of the room to talk during the movie, several went home, three of us were ‘going’ to watch the movie – one fell asleep immediately, one kept frowning during it, and 2 of us watched it (“Red” – great retired CIA spy flick with Bruce Willis, Helen Miran, Morgan Freeman, Ernest Borgnine & John Malcovitch – lots of action (I brought it – everyone else forgot to bring a movie!)

Attempting to finish up the next 2 months spcecial needs group’s newsletter (it’s printing as I write this); another ‘goofy stuff’ adventure attempting to get dates solidified for several events, and who’s bringing what for the Harvest Party – sigh.

Husband & I drove to the dealership this morning to take my van in for an oil change and to find out why I had a rather loud (intermittent) squeak which was coming from the back right tire area. Husband decided we’d both drive so that if they needed to keep my van, we had an extra vehicle instead of renting. When he got into his Jeep the light came on Low tire pressure – as he went to check that the Valve Stem broke off in his tire pressure hose! GREAT! We still both drove – they fixed my van (oil & replaced rear brakes $300) and kept HIS Jeep! Great – more driving back & forth in the next day or so. To add to the fun – our internet is still acting slow/goofy. Husband ended up ordering Uverse to be installed tomorrow which will, hopefully, give us better computer speed (and for his on-line gaming, too).

Been a crazy week – tomorrow is my special needs Harvest Party – that’s usually fun for my kids; we have lots of floor games for them to play, corn chips & warm cheese dip, frosted donuts, cider/pop – should be fun.

Oldest son started the new restaurant yesterday and asked if I would pick up grandson today (he was supposed to have Thurs. off on the new restaurant schedule, but he wants to work just to get a hang of the whole ‘running your own restaurant’ thing.)

How’s your gas prices lately? Ours were ‘just fine’ in my opinion – they WERE $3.09/9 – then yesterday they jumped to $3.18/9 IN ONE DAY! Great – oh well, I wouldn’t be happy unless I had something to complain about, right?


 Pan Roasted Butternut Squash & Apples

3 T. margarine
1 (12 oz) pkg. refrigerated butternut
squash pieces* (about 3 C.)
1 1/2 C. chopped Granny Smith apples,
about 1 large apple
1/2 C. apple juice
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt

Melt marg. in large skillet over medium-
high heat. Add squash & cook 5-7 minutes
or until lightly browned, stirring occasionally.
Add apple, apple juice, cinnamon, ginger &
salt; stir to combine. Reduce heat; cover &
simmer 15 minutes or until squash is
tender. Serves 4 (about 1/2 C. each)

*Fresh butternut squash may be used in
place of refrigerated. Peel & cut squash
into pieces then follow recipe.


Chicken Tamale Casserole

4 oz. Cheddar cheese, grated
4 oz. Monterrey Jack or Pepper Jack
cheese, grated
1/3 C. milk
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (Jiffy)
1 (4 oz) can chopped green chiles
1 (10 oz) can red enchilada sauce
1 lb. ground chicken, turkey or beef
salt & pepper, to taste
fresh chopped cilantro or parsley,
to taste

Preheat oven 400 degrees F.
Spray 9 X 13 baking pan with nonstick
spray. Combine cheeses in small bowl.
In large bowl, stir 1/4 C. combined
cheeses, milk, egg, cumin, red pepper, corn,
muffin mix & green chiles; stir until
just combined; pour into prepared pan
& bake 15 minutes or until just set. While
baking, cook ground meat in skillet over
medium heat until completely cooked;
drain, if necessary & add salt & pepper.
Remove cornbread from oven & pierce
all over with a fork. Pour enchilada
sauce over corn bread & top with
chicken & remaining cheese. Return
to oven another 15 minutes. Sprinkle
top with cilantro or parsley. Serves 6

(recipe: allfood.recipes)

Easy Apple Cake

8 oz. applesauce (plus more for
7 oz. sweetened condensed milk
2 eggs, room temp, beaten
1/2 C. sugar
2 1/2 tsp. apple pie spice* (plus
more for sprinkling)
1 box yellow cake mix
8 T. unsalted butter, melted/cooled

Preheat oven 350 degrees F.
Grease a 9″ square or round baking
pan; line with cross-hatched sheets of
parchment paper, greasing in between
papers; set aside. In medium bowl,
place applesauce, condensed milk, eggs,
sugar & apple pie spice; beat until well
combined. Add about 1/3 of dry cake
mix to mixture; mix to combine. Pour
mixture into prepared pan. Sprinkle
rest of dry cake mix on top & smooth
carefully until cake mix covers the apple-
sauce layer evenly. Pour melted butter
evenly on top; sprinkle on a bit more
apple pie spice & scatter a few dollops
of applesauce on top of cake. Cover cake
with foil & bake 20 minutes. Remove foil
bake about 10-12 more minutes, until
cake has begun to pull away slightly from
sides of pan and is set on top. Remove
from oven & let cool completely before
slicing into squares or wedges.

*To make your own Apple Pie Spice:
4 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground allspice

(recipe: FaveSouthernRecipes.com)

Autumn Sausage Casserole

1 lb. sausage
1 large or 2 small apples, chopped
1/2 C. chopped carrots
3 C. cooked long-grain rice
1/2 C. raisins or craisins
1 T. dried parsley flakes
1 T .brown sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. black pepper
1/2 C. chicken broth (or water)

Cook sausage in skillet on medium
heat until browned; drain & place
in crockpot with other ingredients.
Cover & cook on Low 5-7 hours or
High 3-4. Serves 4

(recipe: momswithcrockpots.com)
Bell Pepper Dip

4 T. butter
4 T. white vinegar
4 T. granulated sugar
2 (8 oz, ea) pkgs. cream
cheese, softened
1/2 large green bell pepper,
1/2 large yellow or red bell
pepper, chopped

Bring butter, vinegar & sugar to
a boil in a small saucepan. Beat
in cream cheese then fold in
chopped peppers. Mix well &
place in a serving bowl. Garnish
with a little chopped pepper on
top, if desired.

(recipe: Tina-justapinch.com)

Cranberry Cream Cheese Muffins

1 C. butter, softened
1 (8 oz) pkg. cream cheese, softened
1 1/2 C. sugar
1 1/2 tsp. vanilla
4 eggs
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 C. cranberries (fresh or frozen)
1/2 C. chopped pecans, (optional)

Preheat oven 350 degrees F.
In large mixing bowl, cream butter,
cream cheese, sugar & vanilla. Add eggs,
one at a time, beating well after each
addition. In another bowl, combine flour,
baking powder & salt; slowly mix into wet
batter until combined; fold in cranberries
& nuts, if using. Fill greased or lined muffin
cups 3/4 full. Bake 20-25 minutes.
Makes 2 dozen

(recipe: julieseatsandtreats.com)
Savory Squash & Bean Side Dish

6 slices bacon, chopped
1 C. chopped onions
2 C. cubed 1″, peeled* butternut squash
1 (14.5 oz) can chicken broth
1 (15 oz) can pinto beans, drained
1 C. shredded Colby & Monterey
Jack Cheeses (Kraft)
2 T. chopped parsley

Cook bacon & onions in large nonstick
skillet over medium-high heat 10 minutes
or until bacon is crisp; stirring frequently.
Add squash & broth; bring to boil. Reduce
heat to medium-low & simmer 10 minutes
or until squash is tender. Add beans; stir &
cover. Cook 8-10 minutes or until heated
through. Stir in cheese & parsley just before
serving. Serves 8, 1/2 C. each.

*Cut squash in half, scoop out seeds with
a spoon. Use a vegetable peeler to remove
outer skin, then cut into cubes.

(recipe: Kraft foods)

Caramelized Pumpkin Soup

2 small pumpkins, about 3 lb
2 C. vegetable broth
2 sweet red peppers
1 1/2 T. olive oil
1 medium Spanish onion
1 T. cayenne pepper
1 tsp. red pepper flakes
1 T. cinnamon
salt & pepper, to taste

Preheat oven 400 degrees F.
Line a baking sheet with aluminum
foil. Cut top off pumpkins & slice in
half; scoop out seeds & membranes.
Brush insides & outsides of halves
with 1 T. olive oil. Cut each half into 1
inch slices. Slice red pepper into 1/4″
slices. Add slices of pumpkin & pepper
to baking sheet & sprinkle with coarse
sea salt & black pepper. Roast pumpkin
& peppers on middle rack 30 minutes;
flipping half way through. Allow to cool
slightly; set peppers aside. Remove skin
from pumpkin & mash flesh; set aside.
In pan on medium-high heat, add 1/2 T.
olive oil & red pepper flakes. Cut onion
in 1/8″ slices & add to pan. Lower heat
to medium & cook onion 10 minutes
until caramelized. In large saucepan add
onion, peppers, pumpkin, vegetable
stock, 1 T. cayenne & cinnamon; blend
all ingredients using an immersion
blender (or, in batches, in a blender).
Heat soup through & simmer 5 minutes.
Add more vegetable stock for thinner
soup. Adjust salt & pepper to taste.
Serve soup & sprinkle with remaining
cayenne, if desired.

(recipe: thelatinkitchen.com)

Pumpkin Bars w/Cream Cheese frosting


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


3/4 C. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 tsp. vanilla
3 1/2 C. powdered sugar
dash salt

Preheat oven 350 degrees F.
Place 2 C. sugar & 4 eggs in stand
mixer bowl; add pumpkin & cooking
oil – mix 2 minutes. In medium bowl,
combine flour, cinnamon, baking
powder, baking soda & salt; stir well
then add to pumpkin/oil mixture and
mix 2 minutes, scraping bottom of
bowl with spatula. Spray a large
jelly roll pan (or other shallow pan)
with nonstick spray and pour batter
into it, spreading evenly. Bake 30
minutes or until a toothpick inserted
into center comes out clean. Cool
Place butter, cream cheese, milk, vanilla &
1/2 C. powdered sugar & salt in a bowl;
beat until smooth. Add a little more
milk if frosting is too stiff. When cake is
cooled completely, spoon frosting on
top and smooth out. Serves 24 (or more
if cut smaller)

(recipe: jamiecooksitup.net)


Craft-wise still working on the coffee mug
covers – three more to go. As far as the
‘easy’ 4 stitch scarf pattern – I somehow
made a mistake; have ripped out probably
10 rows now and still can’t find it. Driving
me nuts! Took it with me to the dealership
today and did row – ripping; got totally
frustrated and put it in my bag & went
back to knitting the mug covers (at least
with those, I can spot a  mistake!) I find,
for me, anyway, that patterns with Yarn
Overs are my nemesis – if I make a mistake
with a Yarn Over in a row, I just can’t seem
to fix it!!! UGH!

Weather-wise, we’re doing good for this
time of year: right now it’s bright & sunny,
a little breeze and 55 degrees F. Originally
at the beginning of the week they were
saying we would have 30’s and rain for
most of the week – glad that changed! I
know that winter is just around the corner,
but so far the weather is OK by me.

Have a GREAT day/week!



Monday Mornin’


Here in Michigan we’re fully into Fall now – I love seeing all the beautiful colors of the leaves – maple leaves especially – they seem to turn such rich, bright colors! Yesterday was a bit of a shock for me; got ready for church and (for a change) I was ready before my husband so I went out to the car first. Shock: I had on a sleeveless silk blouse with a thin cardigan sweater over it – the temperature was a chilly 32 degrees F! YIKES! No time to run back in and grab my coat, so I was just glad my car heats up quickly – Brrrrrrr! Looking at the week’s forecast, it doesn’t look like we’re in for any higher than 46 for the week – Yep, Fall’s here.

Finished the man’s scarf last night (YAY!) It’s done in 3 colors (but photo doesn’t show them very well): cream, dark brown and a light cream on ends.


I’m pretty sure that’s ‘about it’ for the cabled knit ideas. After speaking with my friend (President Waterford Historical Society), am thinking of making up 4-5 coffee mug covers with mugs for their next Christmas sale; they’re quick and not expensive (for me) – they could be sold for $3-5 which would be a nice profit for them. (You know me – always coming up with another ‘project’). I still have the one white & blue scarf to finish for the other knit group/homeless shelter; am considering ending that idea – maybe knitting a scarf every once in awhile for them, but not on a constant, continuing basis. It sort of leaves me feeling like I’m on a rush order (not their pushing, just me feeling like I should DO MORE!). If I pare it down a bit, that would leave the baby hats, chemo caps, stuff for Historical society sales, and maybe a scarf here & there. (still have that gold shawl to finish for Log Cabin Days costume – after talking to several of my knit group members, they agreed that it might be too hot to wear in June, hence my lack of enthusiasm in finishing it.)


Crockpot Apple Bread

1 1/2 C. Bisquick
1/2 C. milk
1 C. apple pie filling
1 egg

In bowl mix Bisquick, milk & egg.
Once blended completely, spoon
into apple pie filling & gently
combine. Spray insides of crockpot
with nonstick spray. Pour batter
into crockpot & carefully spread
out flat. Cook, on High 1 hour 15
minutes. (Check at 1 hour mark –
when you insert a fork into center
& it comes out clean, it’s cooked).
Cool & serve. (Once cooked, you
should be able to remove it onto
a plate; gently cut around edges
of cooked cake first) – OR just
spoon out of crockpot & serve.

Note: You could also substitute
other pie filling flavors with this

(recipe: adventureyum.com)

Creamy Peanut Pad Thai

8 oz. (1/2 of 16 oz pkg)
rice stick noodles, uncooked
1 lb. boneless skinless chicken
thighs, cut into bite-sized
3 cloves garlic, minced
1/4 C. Catalina salad dressing,
1 egg, beaten
1/4 C. creamy peanut butter
1/4 C. water
2 T. soy sauce
1 C. fresh bean sprouts
4 green onions, sliced
3 T. chopped dry roasted

Cook noodles accordg to pkg.
directions. Cook & stir chicken
& garlic in 2 T. salad dressing
in wok or large skillet on High
heat 5 minutes or until chicken
is done. Add egg; cook & stir
30 seconds or until egg is set.
Add peanut butter, remaining
dressing, water & soy sauce to
chicken in wok; mix well. Drain
noodles; add to wok & toss to
coat. Stir in sprouts & onions;
transfer to bowl & top with
nuts. Serves 4 (1 3/4 C. each)

NOTE: for meatless, substitute
cubed firm tofu for the chicken.

(recipe: Kraft foods)

Jalapeno Lime Dip

3/4 C. mayonnaise
3/4 C. sour cream
1 T. lime juice
1/4 C. pickled jalapenos,
3 scallions (just white
parts) sliced thin

chips or veggies for dipping

Mix all ingredients together;
store in refrigerator until
serving. Serve with chips
or veggies.

(recipe: mandysrecipebox

Sausage/Potato Skillet

6 medium russet potatoes
1 T. butter
1 T. olive oil
salt & pepper
1/4 tsp. seasoned salt
1/4 tsp. smoked paprika
1 green pepper, chopped
1 medium onion, chopped
1 (16 oz) pkg. sausage of
your choice, fully cooked

Slice each potato into long
strips; lay each potato half
cut side down, & slice into
strips, cut slices into bite-
sized pieces (cubes). Heat
large, deep skillet to medium-
high heat. Add butter & olive
oil; when butter has melted,
add cut potatoes to skillet.
Add salt, pepper, seasoned
salt & paprika & stir. Cook
potatoes until golden brown &
crispy. Slice sausage into 1/2″
rings. Heat another skillet to
medium-high heat. Add 1 T.
olive oil to pan & add sausage,
green pepper & onion. Cook
until tender & sausage is hot.
Pour sausage mixture into
potato mixture; stir & taste-
add more salt or pepper if
desired. Serves 6-7

(recipe: jamiecooksitup.net)

Sloppy Joe Corn Bake

1 lb. ground beef
1 (15 oz) can Manwich
sloppy joe sauce
1 (8.5 oz) box corn muffin
1/3 C. milk
2 T. margarine, melted
1 egg

Preheat oven 400 degrees F.
Spray 8 or 9″ dish or 2 qt
casserole with non-stick spray.
Cook ground beef; drain then
add Manwich; heat until hot.
Spoon into baking dish. Stir
together corn muffin mix, milk,
melted marg. & egg in medium
bowl; spoon & spread over
hot beef mixture. (cornbread
mixture may not cover entirely.
Bake 15 minutes or until golden
brown & set. Serves 6

(recipe: redyseteat.com)

Crockpot Beef Fajitas

1 1/2 – 2 lb. flank steak, sliced thin
2 green bell peppers, sliced
1 jalapeno pepper, seeded/chopped
1 T. cilantro, chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander

Flour or corn tortillas

Optional toppings:
sliced green peppers, sliced onions,
guacamole, sour cream, shredded
cheeses, sliced tomatoes, shredded

All all ingredients to 6 qt. crockpot;
stir to mix spices. Cover & cook on
Love 8-9 hours. Serve on flour or
corn tortillas with choice of
toppings. Serves 4-6

(recipe: crockpotladies)

Pumpkin Bread w/Caramel Glaze

3 1/3 C. flour
3 C. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 (15 oz) can pumpkin
1 C. vegetable oil
4 eggs
2/3 C. water

Caramel Glaze:
1/4 C. butter
1/4 C. sugar
1/4 C. packed brown sugar
1/4 C. whipping cream
2/3 C. powdered sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray two 5 X 9 X 3 loaf pans
with nonstick spray; set aside.
In large bowl combine pumpkin,
oil, eggs & water; mix in dry
ingredients until combined then
spoon into loaf pans. Bake 60-65
minutes or until a toothpick
inserted into centers comes out
clean. Cool 10 minutes; remove
from pans to wire rack.
Combine butter, sugars & cream in
saucepan; cook until sugar is
dissolved. Cool 20 minutes. Stir in
confectioners sugar & vanilla until
smooth; drizzle over baked loaves.

(recipe: julieseatsandtreats.com)

Mac & Cheese w/Butternut

Squash & Bacon

1 small butternut squash (about 1 1/2 lb),
peeled & cut into 1/2 inch chunks
4 slices bacon, cut into 1″ pieces
3 C. bow tie pasta, uncooked
3 T. olive oil
3 cloves garlic, minced
3 T. flour
2 C. milk
1 1/2 C. finely shredded (Kraft)
triple Cheddar cheese, divided
1/4 C. grated Parmesan cheese, divided
1 1/2 tsp. chopped fresh sage

Preheat oven 425 degrees F.
Spread squash onto one side of parchment-
covered rimmed baking sheet. Bake 25-30
minutes or until tender, spreading bacon
onto other side of baking sheet after 10
minutes. Cook pasta accordg to pkg. directions,
omitting salt. Heat oil in large skillet over
medium heat. Add garlic; cook & stir 1 minute.
Whisk in flour; cook & stir 1 minute. Gradually
whisk in milk; cook & stir 3-5 minutes or until
thickened. Add 1 1/4 C. shredded cheese &
3 T. Parmesan; cook & stir 1-2 minutes until
shredded cheese is melted; remove from heat.
Drain bacon on paper towels; drain pasta into
a colander. Add both to cheese sauce along
with squash & sage; mix well. Spoon into a
2 qt. greased casserole dish; top with
remaining cheeses & bake 20 minutes until
heated through. Serves 6 (about 1 C. each)

(recipe: Kraft foods)

Salmon Cream Cheese Spread

1 can salmon
1 T. lemon juice
8 oz. cream cheese, room temp.
1/2 tsp. salt
(garnish) chopped olives/sprigs of parsley
crackers, for serving

Drain liquid from can of salmon; remove
any bones or dark skin – discard. In bowl,
using an elec. mixer, mix together salmon,
lemon juice, cream cheese & salt until
creamy. Place mixture in a piping bag*;
refrigerate a few hours. At serving time,
pipe spread onto crackers, garnish with
olives & sprig of parsley.

*you can also place spread in a zip lock bag
& snip one corner of bag, using this as a
piping bag.

(recipe: grandmotherskitchen.org)

Hope you’re having a nice day; I have
grocery shopping in my future today for
ingredients for tomorrow night’s Knit/
Crochet Movie night (potato soup &
dinner rolls). So far we have a pretty
low count on people attending (4) –
hoping more ladies become interested
before tomorrow – more people=
more fun!



I’m Back – I think!


The reason I said “I think” is because since early yesterday morning we have been without phone AND internet service. At first I thought it was our entire area, but today I called our neighbor and her’s is good; went to the Historical Society’s ‘Christmas in October’ sale and ran into their president (who lives 2 streets over from me, same neighborhood) and her phones/internet are fine, too – Hmmmmmmmm, wonder what’s going on? I told my husband it’s probably our being ‘snarky’ to all the political (harassing) phone calls lately – AT&T took revenge on us! Anyway, today the internet is sketchy, but at least I’m able to send a few emails (when it’s up) and (hopefully) be able to post this entry before it crashes AGAIN! Bad part: I scheduled our Knit/Crochet group’s Movie Night for next Tuesday night and the ladies are supposed to email me with their acceptance/dish to bring – pretty bad if they can’t get me. I tried using my cell to phone our house number just to see what I got – it just kept ringing – sigh. The good side? It’s been REALLY quiet without all those dumb phone calls!

Got gas yesterday and thought I was really ‘doing’ something: $3.14/9 until today when I saw it dropped to $3.09/9! Not going to complain – if it keeps dropping, that’s a GOOD thing!

Our weather has been pretty good – in the 50’s, some sun, windy – typical October weather for Michigan.

Still keeping busy with the scarf knitting: about 3/4’ths done with the brown/cream man’s scarf, and 1/4 th done with the cream/medium blue one I started the other day. Knit a few baby hats, just so I don’t fall behind on those (NO, they don’t keep me on a quota – it’s all in my crazy head!). While chatting with the historical society president I asked her if she’d thought about what they want our group to knit/crochet for next year’s Log Cabin Days (because they have a very large TUB FULL of dishcloths from this summer, still not sold). She mentioned fingerless gloves, small pins then she directed me back to the other building to talk to the lady who’s in charge of their donated items. She’s also going to be thinking of something new for us; I told her potholders/dishcloths are good for my beginner knitters – she mentioned coasters (either knit/crocheted in a square or circle) – that might be a good idea for beginners. YOU KNOW ME: Of course, while knitting earlier, I’m thinking of doing some fingerless gloves and some coffee cup wraps (with cups) for their sale in December (as if I don’t already have enough to work on – right?). We’ll see – I love to knit but quickly get bored working on ONE project (hence the baby hats which take about 1 hour to knit), so maybe a few coffee covers & fingerless gloves will take up the ‘slack’ – ya think??? We’ll see. I have an easy pattern for the gloves (and also one with cables – but think I’ll put that one away – too fussy; I’ve done them for friends as gifts, but think I’ll stick to EASY on this one).


Cinnamon Quick Bread

2 C. flour
1 C. sugar
4 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
1 C. buttermilk*
1/3 C. oil
2 tsp. vanilla
2 eggs

2 T. sugar
1 tsp. cinnamon
2 T. butter, softened

Preheat oven 350 degrees F.
Grease & flour a 9 X 5″ loaf pan;
set aside. In large bowl combine all
‘bread’ ingredients; beat 3 minutes
on medium speed. In small bowl
combine all ‘streusel’ ingredients;
Pour bread batter into prepared
pan; sprinkle top with streusel
ingredients & swirl with a knife.
Bake 45-55 minutes

(recipe: persnicketyplates.com)

Best Ever Chinese Chicken

4 boneless, skinless chicken breasts,
1/2 T. cornstarch
1 T. soy sauce
3 T. peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb. snow pea pods, cut in half
1/2 C. cashews
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper


6 T. soy sauce
3 T. white wine
1/2 tsp. cider vinegar
3 T. brown sugar
1 T. cornstarch
1 T. oil

Cooked white rice for 4-6 people

In large bowl combine chicken with
cornstarch & soy sauce; stir well & let
stand 5 minutes. Prepare sauce mix.
In large frying pan or wok over medium-
high heat, heat oil. Add chicken & quickly
stir-fry until done 2-3 minutes. Remove
chicken from pan; set aside on a plate.
Add sliced green pepper & mushrooms
to pan; stir-fry 2 minutes. Add pea pods &
nuts; stir fry 2 more minutes; add ginger &
cayenne. Return chicken to pan with
vegetables; add sauce & stir. Cover skillet
& cook 5 minutes over medium heat.
Serve over cooked white rice. Serves 4-6

(recipe: Neena-justapinch.com)

Old-Time German Cabbage Soup

4 slices thick cut bacon, diced
2 onions, sliced
1 turnip, sliced
2 carrots, diced
2 potatoes, cubed
1 head green cabbage, shredded
4 C. chicken stock or bouillon
2 C. water
6 sprigs parsley
1 bay leaf
1/4 C. Parmesan cheese, grated
salt & pepper, to taste

Tie together parsley sprigs & bay leaf.
In a 6 qt saucepan or pot, combine all
ingredients except salt, pepper & cheese.
Simmer, partially covered, 1 1/2 – 2 hours.
Discard parsley/bay leaf bundle; season
soup to taste. Pour into hot soup bowls &
garnish with cheese. Serves 6

(recipe: recipelion.com)
Creamy Chicken Casserole

2 C. chopped, cooked chicken
2 C. cooked long-grain white
1 (10 3/4 oz) can cream of
mushroom soup
1/3 C. mayonnaise
3 hard-boiled eggs, chopped
2 green onions, sliced
1 C. corn flakes
1 T. butter or margarine, melted

Preheat oven 350 degrees f.
Combine all ingredients except
corn flakes & butter. Spoon into
a 1 1/2 qt. casserole dish sprayed
with nonstick spray. In a bowl mix
cornflakes (gently) with melted
butter & top casserole. Bake
35-40 minutes until heated
through. Serves 6, 1 C. each

(recipe: Kraft foods)
Cheesy Beef & Broccoli

1 lb. ground beef, browned & drained
2 (10 3/4 oz, ea) cans broccoli cheese soup,
8 oz. shredded Cheddar cheese (
or 8 oz. mozzarella cheese, your choice)
1 (16 oz) box pasta shells
1 (10 oz) box frozen chopped broccoli,
16 oz. sour cream
2 C. milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients in crockpot;
mix well. Cover & cook on low 6 hours.
Pasta will be tender.

(recipe: fromvalskitchen.com)
Mediterranean Pinwheels

1 (8 oz) can refrigerated crescent rolls
1/2 lb. cooked ham or prosciutto, thinly
1 C. crumbled feta cheese (4 oz)
1/2 tsp. black pepper
1 T. vegetable oil
6 T. chopped fresh basil

Preheat oven 375 degrees F.
Spray cookie sheets with nonstick
spray. Separate dough into 4
rectangles, place on lightly floured
surface & firmly press perforations to
seal; press or roll each to for 8″ X 5″
rectangles. Arrange 1/4 of meat slices
evenly over each rectangle. In small
bowl combine cheese, pepper & oil; mix
well. Sprinkle mixture evenly over meat
on each rectangle, then sprinkle each
with chopped basil. Starting at short
side of rectangle, roll up; sealing long
edges. With serrate knife, cut each
roll into 5 slices. Place, cut side up, on
prepared cookie sheets. Bake 15-20
minutes or until golden brown. Remove
from sheets & serve warm.

(recipe: allfood.recipes)

 Healthy Cookies

3 mashed (ripe) bananas
1/3 C. applesauce
2 C. oats
1/4 C. milk (almond)
1/4 C. raisins or chopped nuts
1 C. chocolate chunks
1 tsp. vanilla
1 tsp. cinnamon

Preheat oven 350 degrees F.
Bake 15-20 minutes; cool & eat!

(recipe: Facebook)

Pretzel Candy Fudge

2 C. mashed pretzels (sticks or
1 C. peanuts
2 T. peanut butter
12 oz. white chocolate morsels
10 oz. peanut butter morsels

Put mashed pretzels in an oven to
warm. Melt peanut butter & white
chocolate morsels together.*
When melted, mix in peanut butter,
peanuts & mashed pretzels. Spread
onto a well greased 8 X 8 baking pan
lined with parchment paper & sprayed
with nonstick spray. Allow fudge to
harden, about 2 hours. Cut into chunks.
Serves 8

*Poster melts this in microwaveable
bowl in microwave on 50% power
about 5 minutes, stirring at least once.

(recipe: justapinch.com)

French Onion Soup with Bacon

4 slices bacon, cut into 1/2 inch pieces
3 large Spanish onions, thinly sliced &
separated into rings
2 (14.5 oz ea) cans beef broth
1/2 tsp. black pepper
1/4 tsp. dried thyme leaves
5 slices Italian bread, toasted
1 C. shredded (Kraft) Italian 5 cheese
with a touch of Philadelphia
2 T. grated Parmesan cheese

Cook & stir bacon in large saucepan on
medium heat until crisp; remove from
pan & drain on paper towels. Discard
all but 2 T. drippings from pan. Add
onions to pan, cook 20 minutes until
golden brown, stirring frequently. Add
broth, pepper & thyme; stir & simmer
15 minutes. Remove from heat; stir in
bacon. Heat broiler. Ladle soup into
5 ovenproof bowls; top with remaining
ingredients. Broil, 4 inches from heat,
2-3 minutes until cheeses are melted &
golden brown. Serves 5

(recipe: Kraft Foods)

Pumpkin Fluff Dip

1 (15 oz.) can pumpkin
1 (3.4 oz) pkg. vanilla instant
pudding mix
1 tsp. pumpkin pie spice
1 (8 oz) tub Cool Whip,

Mix pumpkin, dry pudding mix &
spice in large bowl using whisk
until blended. Stir in Cool Whip &
refrigerate 1 hour. Makes 32
servings (2 T. each)

Note; Serve in hollowed-out small
fresh pumpkin

Serve with graham crackers, vanilla
wafers or gingersnap cookies

(recipe; Kraft foods)

Think I’ve covered all the ‘bases’ today;
hope you’re having a nice Fall Day.



Happy Monday!


Even though it’s lightly raining outside, I’m all ready for a GREAT day! Yesterday, being Sunday & church, I didn’t get much sleep so last night (after I fell asleep ‘watching tv’) I decided to go to bed early (for me). Early for me was 10 p.m. (I usually go around 1-1: 30 a.m.). That being said, I woke up FULLY at 4 a.m.! (I usually only require 6 hours sleep) – Great – 4 a.m., NOW WHAT!? Well I sat there for a good half hour before deciding to get up, go in the other room so as not to wake my husband, and knit or read. Did both for about an hour and then decided to get some coffee & toast with peanut butter & raspberry jelly. Having perused all of my regular ‘haunts’ on both my emails, Facebook and “Lumosity” (a brain strengthening site) I’m now UP with you, writing this blog entry! It’s 4 minutes after EIGHT and I’m ready to tackle the world! At noon I’m going out to lunch with my two friends from High School (we’re also in the same Sunday School class at church) – we try to get together about every 3-4 months; we’re all about the same age and mind set, so it’s a nice ‘girl’s time out’ for all of us.

Not much new going on; middle son stopped by after working his first shift with older brother in the kitchen; he did both prep work and dishwashing and came home beaming! He said he’s SO happy to be just working WITHOUT any paperwork to follow, fill out and file/fax in, that he’d do dishwashing every day, if asked! “Clock in, work, Clock out – GREAT!” (WE’RE just glad he’s back to WORKING!) Youngest son got through his double shift at the two pizza locations – now that he has a vehicle, they’re really using him to their advantage (and HIS paychecks)!

How are your gas prices lately? When driving home from church last night I noticed my favorite place (Clark) had their lowest gas at $3.21/9 . . .  WOW! Who would have guessed, earlier this year, that we’d get that low? (Don’t quote me, but I’m guessing it will go up closer to the holidays – hope not, but that’s what usually happens).


Cheesy Potato Soup

2 lb. red potatoes, peeled/cut into
2″ chunks
3/4 c. finely chopped carrots
1 medium onion, finely chopped
3 C. chicken broth
1/2 tsp. salt
1 C. whole milk
1/4 tsp. black pepper
2 C. shredded Cheddar cheese

Place potatoes, carrots, onion, broth &
salt in crockpot. Cover & cook on Low
6-7 hours. Stir in milk & pepper; cover &
cook on High 15 minutes; turn off crockpot.
Stir in cheese until melted. Serves 6

(note: if you have some leftover ham,
dice some up & add to soup)

(recipe: 365daysofcrockpot.com)
No-Bake Raspberry Lemon Bars

2 (6 oz, ea) pkgs. fresh raspberries
(about 2 1/2 C., divided)
6 graham crackers, crushed (about 1 C.)
2 T. butter or margarine, melted
2 (8 oz, ea) pkgs. cream cheese,
1 (7 oz) jar Kraft Marshmallow Creme
1 T. lemon juice

Reserve 20 raspberries for garnish;
refrigerate until ready to use. Mix
graham crumbs & butter until well
blended; press onto bottom of
9″ square pan; refrigerate.
Beat cream cheese, marshmallow
creme & lemon juice with elec.
mixer until light & fluffy. Stir in
remaining raspberries & spread over
crust. Refrigerate 4 hours. Top with
reserved raspberries just before
serving. Makes 20 servings.

(recipe: Rhonda G-Marys Recipe

Cider-glazed Brussels

Sprouts w/ Bacon & Almonds

4 slices bacon, chopped
1 T. butter
1 small red onion, thinly sliced
2 lb. Brussels sprouts, trimmed &
3/4 C. apple cider*
1/4 C. sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground black pepper
1/4 C. sliced almonds, toasted**

Cook & stir bacon in large skillet on
medium heat until crisp; remove form
skillet & drain on paper towels. Discard
all but 1 T. drippings. Add butter, onion
& Brussels sprouts to skillet; cook & stir
on medium-high heat 1-2 minutes until
sprouts are lightly browned. Mix in next
5 ingredients; pour over sprouts. Cook
5 minutes until liquid is evaporated &
sprouts are evenly glazed, stirring
occasionally; stir in bacon. Spoon sprouts
into a bowl & top with nuts. Serves 8,
2/3 C. each.

*can substitute apple juice
** Toasting nuts:
Place up to 1 C. nuts in a microwaveable
shallow dish. Microwave on High until
fragrant & crisp, stirring every 30 seconds

(recipe: Kraft foods)

Pumpkin – Maple Dip

4 oz. room temp. cream cheese
1/2 C. canned pumpkin puree

1/4 C. Greek yogurt (plain)

3 T. maple syrup
2 T. peanut butter
1/2 tsp. cinnamon

1/4 tsp. ground ginger
pinch salt

Place all ingredients in a food
processor &
process until smooth.
Makes 2 Cups

Serve with:
sliced fruits (apple, pear),graham
crackers or vanilla wafers.

(recipe: newspaper flyer)


Honey Jalapeno Cornbread


1 1/2 C. white or yellow cornmeal
3 T. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 C. shredded Monterey Jack,
Pepper Jack or sharp Cheddar cheese
1/8 C. chopped, pickled jalapenos
1 C. frozen corn kernels, thawed
2 T. honey
1/2 C. cooking oil
2 large eggs
2/3 C. buttermilk*

1/4 C. butter, melted
2 T. honey

Preheat oven 400 degrees F.
Butter an 11 X 7 inch baking dish.
Combine dry ingredients; add
cheese, jalapenos, corn & honey.
Beat eggs in a bowl with oil &
add to batter. Add buttermilk &
gently fold until blended – do not
beat. Pour into prepared baking
dish. Bake 30 minutes untl top
is golden & a toothpick inserted
into center comes out clean. Blend
honey & butter together & pour
over top of cornbread. Let stand
10 minutes before slicing.

*If you don’t have buttermilk,
pour 1 T. lemon juice or vinegar
into a 2 C. measuring cup. Add
enough milk to reach the 2/3 C.
measure (for the recipe). Stir &
let set 5 minutes – now you have

(recipe: deepsouthdish.com)
Sweet & Sour Pork

1 (2 lb) pork roast
1/2 C. flour
1/4 tsp. salt
1/8 tsp. garlic powder
1/4 tsp. pepper
2 eggs, beaten
2 T. olive oil

1 1/4 C. sugar
3/4 C. vinegar
1 tsp. chicken bouillon
1/3 C. ketchup
2 T. soy sauce
1/2 C. pineapple juice
1 1/2 T. cornstarch
(chopped green onions, optional)

cooked rice

Preheat oven 400 degrees F.
Slice pork roast into strips about
2″ thick. In a loaf pan or small bowl
combine 1/2 C. flour, salt, garlic
powder & pepper. In hot, deep skillet
heat 2 T. olive oil.
In separate loaf
pan whisk eggs until frothy. Dip each
pork strip into flour mixture, then egg
making sure both sides are covered.
Carefully place breaded pork strips in
hot oil, browning them on both sides.
When strips are browned, place in 9 X
13 pan sprayed with nonstick spray.
Mix together sauce ingredients in a bowl
& whisk to combine; pour over pork
strips. Bake, uncovered, 1 hour.
Serve with rice & sprinkled with green
onions, if desired. Serves 6-8

(recipe: jamiecooksitup.net)

 Pumpkin Spice Spoon Cake

1 stick butter (1/2 C)
1 C. milk
1 C. sugar
1 C. flour
2 tsp. baking powder
1 tsp. Pumpkin pie spice
1 (28 oz) can pumpkin pie filling
(not just plain pumpkin)

Melt butter & pour in bottom of
crockpot. In bowl, combine
remaining ingredients except
pumpkin pie filling; pour into
crockpot. Spoon pumpkin pie
filling on top of batter – do not
mix. Cook on High 1 1/2 hours
or until top of cake is set.
(NOTE: you may want to put a
paper towel under the lid while
baking to catch steam)
Serves 6

(recipe: recipesthatcrock.com)

Wisconsin Cauliflower Soup

1 medium onion, diced
1/4 C. butter
1 large head cauliflower (2.5 lb)
3 C. water
2 tsp. chicken bouillon
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. Dijon mustard
2/3 C. warmed heavy cream
1/2 C. grated pepper jack cheese

crumbled, cooked bacon, chopped
green onions, croutons, grated Cheddar

Melt butter in a pan over medium-high heat;
add onions & saute 5 minutes until trans-
lucent & soft; add to crockpot. Cut cauliflower
into florets; add to crockpot. Add water,
bouillon, salt & pepper to crockpot. Cover &
cook on Low 6-8 hours or 3-4 hours on High,
until cauliflower is very soft. Carefully pour
or ladle contents into a large blender (might
have to do this in batches). Puree until creamy
& smooth, then pour back into crockpot.
Add warmed cream to crockpot; stir in mustard
& cheeses until melted. Serve with desired
toppings. Serves 6

(recipe: 365daysofcrockpot.com)
Harvest Pasta Bake

1 butternut squash (2 lb) peeled/
cut into 1″ cubes
1 onion, sliced lengthwise in half
& sliced crosswise
1/2 tsp. crushed red pepper
2 T. olive oil
3 1/2 C. rigatoni pasta, uncooked
4 oz. cream cheese, cubed & softened
1/4 C. milk
1 (8 oz) pkg. shredded Three Cheese
(Kraft), divided
1/4 C. croutons, crushed

Preheat oven 400 degrees F.
Combine first 4 ingredients in 9 X 13
pan. Bake 30-40 minutes or until
squash is tender. Cook pasta as
directed on pkg., omitting salt.
Drain pasta, return to pan. Add
cream cheese & milk; stir until cream
cheese is melted & sauce is well
blended. Add to squash mixture
with 1 C. shredded cheese; mix
lightly. Top with crouton crumbs &
remaining shredded cheese. Bake
20 minutes or until heated through.
Serves 8, 1 C. each

(recipe: Kraft foods)

Craft-wise I finished the raspberry scarf (not happy –

it still curled on both sides); am still working on the

striped brown/cream mens scarf. You know me &

projects – I get ‘antsy’ when I see a new pattern –

Yep, it happened again! Found a REALLY REALLY

simple pattern that could either be used for a scarf

or a baby blanket: it’s ONE ROW, 4 stitches – over

& over! You knit 2 stitches at each side for a border,

then just keep repeating the 4 stitch pattern! How

easy can that be? I had one medium ball of a colonial

blue yarn and a ‘super saver’ skein of cream, so this

one is blue on the ends and cream in the middle –

I’m almost 1/4ths done already! Let me tell you,

after the raspberry & multi browns scarves, I’m

really READY for a simple pattern! (I have to

admit, sometimes my pride gets the best of me

and I decide to go a little ‘fancy’ on patterns;

that’s fine BUT the ‘fancy’ cable stitches tend

to really slow me down!) Now I’m happily

knitting this super-easy pattern and smiling!!!

I’ve kind of set my baby hats knitting to the

side for awhile; I’m sure I’ll pick them back

up soon; still have a chemo cap partly done

that I carry in the car for when I’m stuck

waiting – knit 2 rows yesterday when I

got to choir practice about 15 minutes early.

Our temperatures have been mostly in the

50’s, so you KNOW Fall is here. Rain or shine,

I’m excited about going out to lunch with my

‘girlies’. YOU remember to do something for

YOU every once in awhile – it helps lift your

spirits AND brings a smile to your face and

SMILING is a GOOD thing!



Learning more every day!


Here they are – my “Coffee Cup Wrap” Christmas presents! I asked each friend what their favorite color was, then knit accordingly. My husband laughed hysterically when he first saw them: “SWEATERS for coffee cups? What’s next – little pants & booties?” (He can be a pain at times).  I got the mugs at our dollar store, used scrap yarns – very inexpensive gift! I plan on purchasing Hershey’s kisses to fill the mugs with, then including a box of assorted teas for 3 of them, and a box of cocoa for the fourth. I might buy some ‘fancy’ little cookie boxes to go with them – we’ll see as it gets closer to the holidays. I’m happy with the way they came out – they were a fast/fun knit (and it gave me a chance to practice the ‘cable’ stitch).

Made a relatively inexpensive dinner last night: it’s a variation on Beef Stroganoff but made with turkey. Got a good deal on four turkey thighs, so I put them in the crockpot to cook all day, then removed & shredded them. Added the meat, fresh mushrooms, chopped onions, 2 cans turkey gravy, some Worcestershire sauce/pepper & garlic powder to a skillet & heated it up. I then added some sour cream and cream cheese, and a bit of horseradish (for zip). I would normally serve this over cooked egg noodles, but my husband asked for rice, so that’s what we had. It made enough for 6 (but for us, it will be 2-3 dinners).

I’m also learning my ‘limits’ in the computer/blog world. Our special needs group board voted to have a blog for the group and I was selected to create one, since I already have three. I went to my trusty WordPress.com – and there I was surprised/flabbergasted/and saddened as well. It appears that since I first created this blog and the others (some 7-8 years ago) they’ve changed their FREE blogs greatly. What I can do on this blog (change font sizes, use ‘bold’ and underline, cut & paste, etc. is NOT offered on their FREE blogs now. I was faced with a blank page (or I could create extra ‘pages’) – if I typed on it, the lines were double spaced (not like this page) and I couldn’t change it. I tried (in vane) to cut & paste various items to said page – no luck. After attempting this for two days, on & off, I handed the project off to another board member who said they might know someone who could not only create a blog for us, but also get us hooked up on Facebook and Twitter. (I could do Facebook – but one less responsibility is OK with me!) I must say – this experience sure made me feel like I need another course in how to write a blog! Goofy! It also made me appreciate THIS (and my other 2) blogs greatly – at least HERE I can CREATE!!! (I’m sure you could probably do all of the above IF you went with their various-rates blogs but I didn’t want to spend the group’s money.)


 Earthquake Cake

1 C. flaked coconut
1 C. chopped pecans
1 box German Chocolate cake mix
1 (8 oz) pkg. cream cheese, softened
4 C. confectioners sugar
1/2 C. butter (or margarine)
1 tsp. vanilla
chocolate chips

Preheat oven 350 degrees F.
Lightly grease bottom & sides of
9 X 13 pan. Layer coconut & pecans
on bottom. Prepare cake mix accordg.
to box directions & pour over nuts
& coconut. Combine cream cheese, butter,
vanilla & confectioners sugar; beat until
smooth then pour over cake mix.
Bake 40 minutes (or more) check to make
sure bottom is cooked using a toothpick;
it’s cooked if toothpick inserted into center
comes out clean. Sprinkle a handful of
chocolate chips on top of hot cake after
removing from oven.

(recipe: Facebook)

Monterey Chicken Pasta Bake

3 C. rigatoni pasta, uncooked
1/4 C. butter
1 small onion, finely chopped
1/4 C. flour
1 (14.5 oz) can chicken broth
1 (7 oz) pkg. shredded Monterey Jack
cheese, divided
3 C. cooked chicken, chopped
6 slices bacon, cooked & crumbled
2 T. grated Parmesan cheese
1/2 C. chopped tomatoes
1 T. chopped fresh cilantro

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions,
omitting salt. Melt butter in large nonstick
skillet on medium heat. Add onions, cook &
stir 6 minutes or until crisp-tender. Blend in
flour; cook & stir 1 minute. Gradually stir in
broth; cook 5 minutes or until thickened,
stirring constantly. Add 1 C. shredded cheese;
cook & stir 1 minute or until melted. Drain
pasta; add to ingredients in skillet along with
chicken & bacon; mix well. Transfer to a greased
9 X 13 baking dish; top with remaining shredded
cheese. Cover & bake 40 minutes. Last 10 minutes,
uncover & top with Parmesan. When done cooking,
top with tomatoes & cilantro. Serves 8

(recipe: Kraft foods)

Cheesy Hash Browns

1 (2 lb) pkg. frozen hash browns, thawed
1 (16 oz) tub sour cream
1 C. chopped onion
1 (10.75 oz) can cream of chicken soup
8 oz. shredded Colby cheese
5 1/3 tsp. butter, melted
salt & ground black pepper, to taste
2 T. crushed corn flakes (optional)

Preheat oven 375 degrees F.
Mix hash brown potatoes, sour cream,
onion, soup, cheese & melted butter in a
bowl; season with salt & pepper. Transfer
mixture to greased 9 X 13 baking dish; sprinkle
top with crushed corn flakes. Bake 1 hour, until

(recipe: Rhonda G-Marys

Recipe Exchange)

Caramelized Onion & Apple
Cream Cheese Spread

3 T. butter or margarine, divided
2 C. chopped sweet onions (about
2 medium)
2 T. brown sugar
2 T. balsamic vinegar
2 medium cooking apples, cored/
peeled & finely chopped (about 2 C)
1 tsp. ground cinnamon
1 (12 oz) tub whipped cream cheese


In large nonstick skillet melt 2 T. butter;
add onions. Cook, covered, over medium-
low heat 13-15  minutes or until onions
are tender, stirring occasionally. Uncover;
cook & stir 3-5 minutes more until onions
turn light brown. Stir in brown sugar &
vinegar. Cook, stirring frequently, 1-3 minutes
more until liquid evaporates. Remove from
skillet & set aside. Wipe out skillet with
paper towels. In same skillet melt remaining
1 T. butter; stir in apples & cinnamon. Cook,
stir over medium-low heat 5 minutes until
slightly softened. Remove from heat; cool
at least 30 minutes. In medium bowl stir
apple mixture & cream cheese. Stir in
onion mixture & spread on
crackers. Makes 22 servings

(recipe: Kellogg)


3 lb. chicken breasts (cooked & cut
into bite size pieces)
6 Italian sausage links
2 jars spaghetti sauce
1 pound pasta: penne, macaroni, shells
1 large package pizza cheese
1 onion
2 large bell peppers – red & green, cut
into chunks

Preheat oven 325 degrees F.
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook) Mix pasta,
sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a
little side dish to freeze for lunch later. Top heavily
with cheese. Bake about 45 minutes or until golden
and bubbly

(recipe: Facebook)

Santa Fe Chicken Fajita Soup

1 (1.4 oz) pkg. Fajita seasoning mix
1/3 C. water
1 lb. boneless, skinless chicken breasts, cut
into thin strips
4 large cloves garlic, minced
2 T. chopped fresh cilantro
1 large red onion, chopped
1 small green pepper, chopped
1 (8 oz) pkg. cream cheese, cubed
8 oz. Velveeta, cut into 1/2 in. cubes
2 (14.5 oz, ea) cans chicken broth

Combine seasoning mix & water in
medium bowl. Add chicken; toss to evenly
coat. Refrigerate 30 minutes. Cook garlic
& cilantro in large nonstick saucepan on
medium-high heat 1 minute. Stir in chicken
mixture, onions & peppers; cook 10 minutes or
until chicken is done, stirring frequently. Add
cream cheese, Velveeta & broth; mix well.
Cook on medium heat until cream cheese &
Velveeta are completely melted & soup is
heated through, stirring occasionally.
Makes 8 (1 C.) servings

(recipe: Kraft foods)

Apples Confit (dessert)

3 lb. firm cooking/baking apples:
Granny Smith, Northern Spy, Rome or
Golden Delicious
1/4 C. sugar
1/4 – 1/2 tsp. ground cinnamon
1 tsp. vanilla

Peel apples & slice 1/4 inch thick (you
should get about 9 Cups). Place apples
in crockpot; add sugar & cinnamon to
taste; toss to coat well. Cover & cook
until apples are very tender & almost
translucent, but not pureed, 2 to 2 1/2
hours on High, or 4 to 4 1/2 hours on
Low. Stir in vanilla. Transfer to a bowl &
let cool slightly. Cover & refrigerate until
chilled. Makes 8 (1/2 C.) servings

(recipe: eatingwell.com)

Baked Cabbage Wedges w/Bacon

1 head green cabbage
2 T. olive oil
sea salt
fresh ground black pepper
1 (8-12 oz) pkg. bacon, uncooked, cut
into bite-sized pieces

Preheat oven 400 degrees F.
Spray baking sheet with nonstick spray.
Remove outer (dirty) leaves of cabbage;
cut head into wedges (about 1″ thick).
Using a pastry brush or spray, coat cabbage
with olive oil over both sides of cabbage.
Sprinkle each side with sea salt & black pepper.
Roast on middle rack of oven 40 minutes. Remove
from oven, top cabbage with bacon pieces &
return to oven an additional 20 minutes until
bacon is cooked to your liking & edges of
cabbage are brown & crispy. Serve hot.

Puffed Up Pizza Casserole

1 1/2 lb. ground beef
1 (15 oz) can tomato sauce
1 C. chopped onion
1 C. chopped green pepper
1/2 C. water
1 T. cornstarch
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 C. milk
1/4 c. butter, melted
1 tsp. vegetable oil
2 eggs, lightly beaten
1 C. flour
8 oz. shredded mozzarella cheese
1/2 C. Parmesan cheese

Preheat oven 400 degrees F.
Cook ground beef in large skillet over
medium heat; drain. Stir in tomato
sauce, onion, green pepper & water.
Add cornstarch, oregano, basil, sugar,
salt, garlic powder & celery salt; stir
to combine. Cover pan,reduce hat
to low & simmer 10 minutes.
In medium bowl combine milk, butter,
oil & eggs; beat on medium speed with
elec. mixer 1 minute. Add flour & beat
2 more minutes (batter will be thin)
Pour meat mixture into 9 X 13 baking
dish. Pour liquid batter over top; sprinkle
with mozzarella & Parmesan cheeses.
Bake about 30 minutes until puffed &
golden brown. Let stand 10 minutes
before serving. Serves 6-8

(recipe: Tamara-1_Comfort_Foods Digest)

Garlic Cheddar Biscuits

2 1/2 C. bread flour
1 T. baking powder
1 1/2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 stick butter, softened
1 1/2 C. sharp Cheddar cheese,
1/2 C. sour cream
1 1/4 C. milk
1 stick butter
1 tsp. garlic powder
1 tsp parsley
1/4 tsp. salt

Preheat oven 450 degrees F.
Place flour, baking powder, sugar,
cream of tartar, salt, cayenne pepper &
garlic powder in large bowl, stir until
combined. Add softened butter & cut
into flour with pastry blender, two forks
or your hands (leave some lumps)
Add sour cream, Cheddar cheese, & milk;
stir until dry ingredients are moistened;
do not overmix.
Melt 1 stick butter & add 1 tsp. garlic powder
& salt. Place spoonfuls of dough mixture onto
a baking sheet with sides. Spoon 1/2 of melted
butter mixture over biscuits. Bake 18-20 minutes.
Remove when biscuits are golden brown. Spoon
rest of butter mixture over baked biscuits.
Makes 20-25 biscuits

(recipe: allfood.recipes.)

Went to a church rummage sale yesterday;
it’s just down the street from us and they
have one twice a year – I’ve been going
almost since we moved here 35 years
ago! Ended up getting three nice (looked
new) tops for next summer, a set of clothes
for my grandson (just to have around ‘in
case’ – jeans, shirt, underwear & socks),
one small skein of green yarn (for one
of the mugs 25 cents!) and a cute angel
pin for a friend who loves angels – am
going to stick it in her coffee mug!
Oh, and 6 white pillow cases – you can
never have enough white pillow cases!
(these were 2/$1.00 – can’t beat that!)
I remember years ago (when the boys
were younger) coming home with two
BOXES full of ‘stuff’ – lots of t-shirts,
some sweatshirts, books, toys, etc.
Times change, kids grow up.

How are your gas prices lately? Ours
are really good – $3.26/9 (and lower
in some places) – it’s good to see them
getting lower instead of higher!

Our weather has been just gorgeous
lately – perfect Fall temperatures (in
the 60’s), beautiful blue skies, white
fluffy clouds – (even thought this is
not my favorite time of year, it’s really
pretty to see ESPECIALLY since I live
in Michigan where we are blessed with
seeing all FOUR seasons!). Yesterday I
drove to pick up my grandson and went
around several lakes; nice, calm waters
and some swans just enjoying themselves,
lots of trees changing colors, bright green
(verdant) grass – I kept thanking the Lord
for creating such beauty for us to see.

Enjoy your day – maybe take a walk &
look for the changing of the season:
trees/bushes/leaves changing, look UP
and see the colors in the sky! I find if
I just spend a few minutes enjoying
the weather/day, it keeps me in a good
and THANKFUL mood!



Nice Beginning


Today started out very nicely; husband asked if I’d like to take a ride with him to Best Buy then out to brunch at IHOP – “WHY, CERTAINLY!” I replied. I couldn’t exactly make up my mind on which breakfast to choose, so I ended up with their Belgian Berries & Cream waffle, eggs & sausages – YUMMY! I was a little worried when it came to the table that it would be VERY sweet, but it was perfect – the waffle had a few blueberries and a few strawberries on top, with a very creamy ‘creme’ and sort of a ‘base’ of the liquid from the (what were probably frozen) strawberries – no sugar!)


We came home and I’ve been perusing the ‘easy knit scarf’ patterns on Ravelry (my favorite free knit/crochet site); I know – as IF I need more patterns! Yes, I’ll admit it: I’m like a kid in a candy store when it comes to yarn & patterns (AND projects) – just can’t seem to slate my thirst for MORE! Right now I’m still working on the 3 colored men’s scarf and the raspberry women’s scarf for the homeless shelter (plus a chemo cap in the car for the cancer center) and, of course the various baby hats for the hospital (OH – and then there’s also the light gold shawl I’m SUPPOSED to be knitting for myself for Log Cabin days this summer – somehow THIS project keeps getting pushed to the side). I KNOW I already probably have too many projects going, it’s just that I keep thinking about the homeless people who will need scarves this winter AND then I find more really neat patterns (already have 2 more sets of yarn set aside for 2 more scarves) – I’m incurably HOOKED on knitting! (AND I’m not ashamed of it!!!) Oh well, guess it could be worse –


Layered Pizza Dip

1/2 C. cream cheese spread
1/4 C. Miracle Whip
1/4 C. sour cream
3/4 C. shredded mozzarella cheese,
3 T. grated Parmesan cheese, divided
1 C. pizza sauce
16 slices pepperoni, cut into quarters
1/4 C. chopped green pepper

Mix cream cheese spread, Mir. Whip,
sour cream, 1/2 C. mozzarella & 2 T.
Parmesan until blended; spread onto
bottom of a microwaveable 9″ pie plate.
Cover with pizza sauce, remaining
cheeses, pepperoni & peppers. Microwave
on High 4-5 minutes or until dip is heated
through & mozzarella is melted.
Makes 16 (2 T. each) servings

NOTE: If you want to use an oven,
heat to 350 degrees F. Bake 15-20
minutes or until dip is heated through &
mozzarella is melted.

Serve with toasted baguette slices,
crackers or bread sticks

(recipe: Kraft foods)

Crockpot Tortellini Soup

2 (48 oz) containers chicken broth
1 (10 oz) pkg. frozen chopped spinach
2 (15 oz, ea) cans diced tomatoes w/
basil, garlic & oregano (or diced
tomatoes and you add your own)
salt & pepper, to taste
2 (9 oz, ea) pkgs. frozen cheese
shredded mozzarella or Parmesan
cheese for garnish

Combine all ingredients except
tortellini in crockpot. Cook on High
2 hours. Prepare tortellini accordg.
to pkg. directions; add to soup. Garnish
bowls of soup with cheese. Serves 8

(Stovetop alternative:)

For stovetop: heat tomatoes, broth &
spinach in a pot to boil; add tortellini
directly to soup (no pre-boil) & cook
until tortellini is done.

(recipe: recipesthatcrock.com)

Easy Chicken Cordon Bleu

1 (6 oz) box stuffing mix for chicken
6 small boneless skinless chicken
breasts (1 1/2 lb)
6 slices deli fresh smoked sliced ham
1 (10 3/4 oz) can cream of chicken soup
1 T. Dijon mustard
6 slices Swiss cheese

Preheat oven 400 degrees F.
Prepare stuffing mix accordg. to pkg.
directions. Place chicken in 9 X 13 pan
sprayed with nonstick spray; cover with
ham slices. Mix soup & mustard; spoon
over chicken & top with prepared
stuffing. Bake 25 minutes or until
chicken is done (165 degrees F.) Top with
cheese; bake 5 minutes or until cheese is
melted. Serves 6

(recipe: Kraft food)
Tater Tot Bake
(Overnight – crockpot)

1 (30 oz) pkg. tater tots
6 oz. diced Canadian bacon
2 onions, chopped
2 C. shredded Cheddar cheese
1/4 C. grated Parmesan cheese
12 eggs
1 C. milk
4 T. flour
1 tsp. salt
1/2 tsp. black pepper

In greased 5 qt crockpot layer 1/3 rd of
tater tots, Can. bacon, onions & cheeses.
Repeat layers twice, ending with a layer
of cheeses. In large bowl, whisk remaining
ingredients & pour over ingredients in
crockpot. Cover & cook on Low 6-8 hours.
Serves 8

(recipe: julieseatsandtreats.com)

Butternut Squash Bake

3 butternut squash (approx 7 lb)
1 C. water
4 oz. cream cheese, cubed
1/4 C. packed brown sugar
1/2 tsp. cayenne pepper
3 C. miniature marshmallows

Preheat oven 375 degrees F.
Cut squash in half, remove seeds.
Place squash halves, cut sides down,
into a 15 X 10 X 1 inch pan. Add water&
bake 40 minutes until tender. Scoop
squash flesh into a medium-sized bowl;
mash well. Add cream cheese, sugar &
pepper; mix well. Spoon into a greased
3 qt. casserole dish. Heat oven broiler.
Top squash mixture with marshmallows;
broil 6 inches from heat, 1-2 minutes or
until golden brown. Serves 12 (about
2/3 C. each)

Can be made ahead: Prepare as above,
spoon into casserole dish but do not
cover with marshmallows. Refrigerate
up to 24 hours. When ready to serve,
bake, covered, 30 minutes or until
heated through. Top with marshmallows,
broil as directed.

NOTE: buy squash that are similar in size,
shape & weight to ensure even cooking.

(recipe: Kraft foods)

Pumpkin Brownies

1 egg
1/4 C. instant potatoes
1 1/2 C. sugar
1/2 C. butter or margarine
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. flour
3/4 C. canned pumpkin
1 tsp. baking powder
1/2 C. chopped nuts

Preheat oven 350 degrees F.
Stir together in bowl cinnamon,
salt, flour & baking powder; set
aside. Melt butter & add to sugar,
egg & pumpkin. Add flour mix,
then add potato flakes & nuts;
blend well. Pour into greased
9″ square pan. Bake 40 minutes.

(recipe: Mary Free-Marys Recipe


How’s your weather lately? Today I was
pleasantly surprised: it’s cloudy, but NOT
raining – I can handle that! I am now
wearing my light Fall/Winter jacket –
it’s 56 F. out, but looking at the forecast
for tonight they’re 80% sure we’re going
to have showers (possible high of 60 degrees)
and low 45, so winter is a comin’).

I don’t have anything ‘extra’ planned for
this week (that I know of, anyway) so that’s
kind of nice – I predict much more knitting &
reading (still into the Elm Street Quilters
books; there’s probably about 6 more I
haven’t read, maybe more).

Gas prices are still staying at $3.26/9 which
I’m VERY happy about – both husband & I
topped off our tanks. I do a considerable
amount of driving each week, between
2 trips to church/40 miles  each Sunday,
going to special needs group, about 20 miles
and Knit group (that’s close – 7 minutes away).
Yes, I know – it would be much more if I worked,
but being retired, I still keep busy so having
low gas prices makes me really happy!

Enjoy your day – remember to take a little
time out for yourself: maybe grab a warm
beverage on your way home (some sort of
exotic coffee?), or a doughnut/taco/something
you usually don’t get. Take a little time to
ENJOY LIFE! I’d rather say, in the end, that I
had some FUN than regret never taking any
extra time to do something I like – wouldn’t