Monday Mornin’

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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.

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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.

(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
pieces
3 cloves garlic, minced
1/4 C. Catalina salad dressing,
divided
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
peanuts

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,
minced
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
blog.com)
——————————–

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
mix
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
lettuce

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

Bread:
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.
Glaze:
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!

Hugs;

Pammie

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