Welcome to October!


How’s your weather lately? Beginning to look like Fall yet? Just looked at our forecast for the rest of the week and it’s NOT making me happy! Today – High of 57 (oh, goody) Tomorrow 54 & foggy- rest of week: RAIN and 30’s/40’s and maybe some 50’s – Fall is here. In Michigan we generally know that once we start getting rain, the temperatures are going to drop and it’s finally Fall. I guess we had a good ‘run’ of about 5 days of Indian Summer, so I have no room to complain.

Last night was Knit Night again and 2 more new people! Once again we were pretty well crammed in like sardines with a total of 23 people! We had to add 2 tables – I’m not complaining! We’re beginning to average 2-3 new people each meeting; talk about the room was “What are we doing to do if we keep growing?” (My thoughts: Hey, YOU GUYS wanted to come back to Panera! I had a nice BIG, ROOMY church meeting room for you a few years ago”) Oh well – no sour grapes here. In fact, the lady that helped me get that church was there last night (she rarely comes, so it was nice to see her again!). She asked me that same question and, again, emphasized that the church would still take us, if we wanted to move. I thanked her, but reminded her that when we moved we lost almost half the group, so I guess we’re just going to have to get ‘CREATIVE” at Panera. I brought in the two garbage bags of donated yarn last night and it went – fast! (I ended up taking more chunky yarn for another scarf for the homeless – sigh, just can’t pass up a good deal!) One of my members mentioned that her husband volunteers at that particular homeless shelter (the one that the other knit group makes hats/scarves/mittens & gloves for) and if we wanted, HE could take our finished items to that shelter (thereby eliminating our need for that other Knit group) – I told her I’ll think about it. Am still planning on attending the other knit group’s meeting this Saturday – to see what they’re planning, see how they organize their group, etc. Sometimes it’s just nice to get another view on things. I’m about 3/4 ths done with the ladies scarf for the shelter; not happy with it, though: it’s curling! I discussed that issue with several other knitters last night and we all came to the same conclusion: it’s the pattern – the stitches and the WAY they’re formed tend to pull the sides in. If I do this pattern again, I’m thinking of using more than just 2 border stitches on the edges; perhaps that will help. The ladies agreed: a homeless person would still like the scarf, whether it curls or not. The pattern and color are pretty, I’m a perfectionist – sigh.


Spicy Pumpkin Soup

1 T. oil
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno, seeded/chopped
1 1/2 T. ground cumin
1 1/2 T. dried oregano
1 1/2 tsp. salt
8 C. vegetable stock
1 (29 oz) can pure pumpkin puree
1 (15 oz) can white beans, drained
2 T. red wine vinegar
2 T. honey

Place large sauce pot over medium-high
heat. Add oil, onion, garlic & jalapenos;
saute 3-5 minutes until soft. Stir in cumin,
oregano & salt; saute another 2 minutes.
Add veg. stock, pumpkin puree & beans;
simmer 20 minutes, uncovered. Add vinegar
& honey, simmer another 3-5 minutes. Using
a blender, puree the soup, in small batches
until smooth. Be very careful – open the lid
vent & place a towel over it to protect from
hot splashing liquids. Serves 8

Toasted Pumpkin Seed Topping:
1/2 C. pumpkin seeds
1 C. (French’s) french fried onions

Preheat oven 400 degrees F.
Spread seeds & fried onions on a
baking sheet. Sprinkle with a dash
of cayenne & a little salt. Toast
3-4 minutes.
Serve soup warm, sprinkled with
toasted pumpkin & onion.

(recipe: aspicyperspective.com)

Universal or Crazy Dough

for Everything

1 C. milk, lukewarm
2 tsp. sugar
4 T. active dry yeast or 1 tsp. instant
6 2/3 C. all-purpose flour
3 tsp. baking powder
1 1/2 C. plain yogurt
2 whole eggs

In small bowl, combine milk with
sugar & yeast; let stand until yeast
activates (it will become foamy &
start expanding). Place yeast
mixture together with all other
ingredients in a bowl of your mixer
or food processor; mix well. You
should get soft dough, similar to
pizza dough. If dough is too dry, add
a little bit of milk or water; if it is too
soft, add a little bit of flour.
Dough can be used immediately. Shape
it into whatever shape you like; wait
about 15-20 minutes in warm kitchen
until it starts expanding, then pop in
hot oven.
Place Crazy Dough in a plastic bag, squeeze
the air out & close bag. You might want to
place it in another bag, a little later, because
the dough will continue to expand and the
first bag could burst. Keep refrigerated up
to 7 days, can be frozen, also. Makes about
4 lbs. dough; enough to make 5-6 pizzas; if
you don’t need that much dough, half the

Suggestions for use: pizza dough, focaccia,
panzerotti, dinner rolls/buns, scones, crescent

(recipe: kitchennostalgia.com)

Loaded Mashed Potato Casserole

5-6 potatoes, peeled & cubed
1/2 C. milk
8 oz. pkg. cream cheese, softened
8 oz. tub sour cream
2 tsp. dried parsley
1 tsp. garlic salt
1/4 tsp. nutmeg
3/4 C. shredded Cheddar cheese
12 slices bacon, cooked crisp/crumbled

Preheat oven 350 degrees F.
Place potatoes in large pot filled with
water to cover potatoes; bring to boil
over medium heat. Reduce heat; simmer
20-25 minutes; drain well. Mash potatoes
until light & fluffy. In large bowl, beat all
other ingredients (except Cheddar cheese &
bacon) until smooth & creamy. Spoon into
lightly greased 9 X 13 pan. Sprinkle top with
cheese & bacon. Cover & bake 30 minutes or
until heated through. Serves 10-12

(recipe: Rhonda G-Marys Recipe Exchange)

Butternut Squash Soup w/Sausage

2 (8 oz) cans tomato sauce w/basil/
garlic & oregano (Hunts)
2 C. water
1 (12 oz) pkg. refrigerated butternut
squash pieces*
1/2 tsp. garlic powder
1 lb. bullk Italian sausage
1/2 C. dry ditalini pasta**, uncooked,
(looks like fat tubes)
1 (6 oz) pkg. fresh baby spinach leaves

Spray insides of crockpot with nonstick
spray. Add tomato sauce, water, squash &
garlic powder to crockpot; stir to combine.
Pinch sausage into bite-sized pieces & add
to crockpot. Cover & cook on Low 7 1/2
hours or High 3 1/2 hours. Stir in pasta &
spinach leaves; cover & cook on High
30 minutes more until pasta is tender.
Serves 6 (1 1/3 C. each)

*If refrigerated butternut squash is not
available, use 1 (12 oz) pkg. frozen
chopped butternut squash.

**Any small pasta: macaroni, orzo or
small shells may be used in place of

(recipe: readyseteat.com)

Baked Eggplant Parmesan

1/4 C. Italian-style bread crumbs
1/4 C. grated Parmesan cheese
1 large eggplant, peeled, if desired
1/4 C. margarine, melted
1 C. shredded mozzarella cheese
1 (14.5 oz) can diced tomatoes with
basil, garlic & oregano, undrained
1 (8 oz) can tomato sauce with
basil, garlic & oregano (Hunts)

Preheat oven 425 degrees F.
Spray baking sheet with nonstick
spray; set aside. Combine bread
crumbs & Parmesan cheese in shallow
dish. Cut eggplant into 12 slices, about
1/2″ thick. Brush sides with melted
margarine then coat each side with
bread crumb mixture; place on
baking sheet. Bake 15 minutes or
until tender, turning once. Top slices
evenly with mozzarella cheese.
Combine undrained tomatoes &
sauce in small saucepan; bring to
boil over medium-high heat. Reduce
heat to medium-low & simmer 10
minutes or until slightly thickened.
Spoon tomato mixture evenly into
4 shallow bowls. Place 3 eggplant
slices in each bowl, over sauce.
Serves 4

(recipe: readyseteat.com)

Frito Corn Salad

2 cans yellow kernel corn,
1/2 red bell pepper, sliced &
1/2 green bell pepper, sliced
& chopped
1/2 purple onion, chopped
1 C. mayonnaise
1 C. shredded Cheddar cheese
5 oz. chili-cheese flavored Frito
corn chips

Mix all ingredients together in
bowl (except corn chips). Add
chips to bowl just before
serving (chips will get soggy if
added too soon).

(recipe: food.com)
Cinnamon Roll Casserole

2 (12.4 oz, ea) cans Pillsbury
refrigerated cinnamon rolls with icing
4 eggs
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1/2 C. chopped pecans
1/4 C. maple syrup

Preheat oven 375 degrees F.
Spray 9 X 13″ pan with nonstick
spray. Separate both cans of dough
into 16 rolls; set icing aside. Cut each
roll into 8 pieces; place pieces in pan.
In medium bowl, beat eggs. Beat in
cream, cinnamon & vanilla until
well blended; gently pour over roll
pieces in pan. Sprinkle tops with
nuts; drizzle with syrup. Bake 20-25
minutes or until golden brown. Cool
15 minutes. Remove covers from icing
& microwave 10-15 seconds or until
thin enough to drizzle. Drizzle icing
over top; if desired, spoon syrup over
individual servings.
Serves 12

(recipe: normalcooking.com)
Crockpot Chicken ‘n Dumplings

2 T. butter
4 boneless, skinless chicken breasts
(or 6 skinless chicken thighs)
1 onion, finely diced
2 cans cream of chicken soup
2 small pkgs. Grands Jr. biscuits
(10 biscuits)

Place chicken, butter, soup & onion in
greased crockpot; fill with enough
water to cover. Cover & cook 5-6 hours
on High. About 30 minutes before serving,
roll each biscuit piece in flour (to prevent
them from sticking together), then drop into
crockpot. Replace lid & cook remaining 30

(recipe: Facebook)

Hope you’re enjoying your day –
bundle up/wear a sweater if it’s cold/chilly
where you are!





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One CommentLeave a comment

  1. You are like my kid—-he does good work but if it needs a little extra it ain’t finished until he has done it.

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