Election Day!

presidential-election-day-45147931

Early today my husband, grandson & I visited the polling booths and voted. (Grandson got a “I voted” sticker and some candy – nice touch!). Even if I don’t fully understand all the various views on all the candidates, I still feel it is very necessary to exercise my right to vote.

Our weather is still holding at ‘Fall’ – in the 50’s, rather overcast and possible scattered rain – but as long as it’s not the ‘white stuff’, I’m good.

Not much going on this week – still knitting the white, fluffy ladie’s scarf (really easy pattern) but kind of wanted to do something ‘else’ – then I spotted the loomed hat I made my husband several years ago and a light went off! I have two skeins of dark blue really fuzzy yarn that just does NOT want to be knit (I attempted using it for a scarf but the fuzzies kept twining together and making it VERY hard to separate the stitches, so I gave up). I have a large, adult-sized hat loom and paired that yarn with a cream worsted weight yarn – working just fine! I like the look & weight of the loomed hats, but using the loom and the little crochet hook-like tool make my hands ache something awful. I’m thinking maybe a loomed hat every few days, just to give my hands a rest. I have lots of worsted weight yarns that can be used for this project. Saturday I had the privilege (already posted) of helping out the ‘other’ knit group with tagging & packing their hats/scarves/mittens and that got me to thinking: I noticed LOTS of scarves, some mittens but not a lot of MEN’S hats (lots of womens/girls) – so I think that’s where I’ll focus for awhile. I like doing scarves, but actually looming hats goes much quicker (hence MORE items done to donate!). We’ll see how this goes. I’m just so grateful that the Lord allows me to have the health and experience to be able to use my crafting to benefit others who are in need.

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

Swiss & Bacon Dip

8 slices bacon, chopped
8 oz. cream cheese, softened
1/2 C. mayonnaise
2 rounded tsp. Dijon mustard
1 1/2 C. shredded Swiss cheese
3 scallions, chopped
1/2 C. smoked almonds, coarsely
chopped
—-
Dippers:
baby carrots, sliced celery, crackers,
cocktail-sized breads

Preheat oven 400 degrees F.
Brown bacon in skillet over medium-
high heat; drain grease, place bacon
on paper towels. In mixing bowl combine
cream cheese, mayonnaise, Dijon, Swiss
cheese & scallions with cooked bacon;
mix then transfer for a shallow baking
dish. Bake until golden & bubbly at
edges, 15-18 minutes. Top with smoked
almonds & place on a platter with
dippers. Serves 6

Variation: stir in 2 rounded tsp. prepared
horseradish when combining cheese &
bacon.

(recipe: foodnetwork.com)
——————————–

Kielbasa Pasta Casserole

1 (16 oz) pkg. dry ziti pasta
1 lb. polish sausage cut into bite-
sized pieces
3 (14.5 oz, ea) cans Italian-style
stewed tomatoes
3 (8 oz, ea) cans tomato sauce
1 tsp. oregano
1/4 C. fresh parsley, chopped
1/2 tsp. black pepper
1/4 C. Italian bread crumbs
8 oz. shredded Monterrey Jack cheese

Preheat oven 350 degrees F.
Boil large pot of salted water; cook
pasta 8-10 minutes until al dente;
drain. In medium skillet over medium-
high heat, cook sausage in oil until
browned, about 5 minutes. In large
bowl, combine cooked ziti, sausage,
stewed tomatoes, sauce, oregano,
parsley & pepper; mix well. Pour into
greased 9 X 13 baking dish. Sprinkle
top with bread crumbs & top with
cheese. Cover with foil & bake 30
minutes. Remove foil & bake 10-15
minutes more until golden brown.
Serves 8

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

Creamy Squash Soup

2 (10 oz, ea) pkgs. frozen pureed winter
squash
1/4 C. margarine
1 C. unsweetened applesauce
1 (14 oz) can vegetable broth
1/2 tsp. onion salt
1/2 tsp. ground sage
1/4 tsp. ground black pepper
1/2 C. Half & Half

Cook squash in microwave accordg.
to pkg. directions. Melt marg. in
large saucepan over medium-high
heat. Add squash, applesauce, broth,
onion salt, sage & pepper; stir to
combine. Bring mixture to boil, reduce
heat & simmer 10-15 minutes until
mixture thickens slightly, stirring
occasionally. Stir in Half & Half, simmer
over Low heat 1-2 minutes more.
Serves 4 (1 1/4 C. each)

(recipe: readyseteat.com)
———————————-

Pumpkin Cupcakes w/ Cinnamon-
Cream Cheese Frosting

1 (2 layer) box spice cake mix
1 C. sour cream
1 (15 oz) can pumpkin
1/4 C. oil
3 eggs
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla
1 (16 oz) pkg. powdered sugar
1 1/2 tsp. ground cinnamon

Preheat oven 350 degrees F.
Beat first 5 ingredients with elec.
mixer until blended; spoon into
24 paper-lined muffin cups. Bake
20-22 minutes or until toothpick
inserted into center comes out
clean. Cool in pans 10 minutes;
remove from pans & cool
completely.
Beat cream cheese, butter & vanilla
in large bowl using mixer until blended.
Gradually beat in sugar; blend in
cinnamon & spread over cupcakes.
Makes 24.

(recipe: Kraft Foods)
———————————–

Farm Fresh Vegetable Gratin

1/3 C. Caesar or Italian salad dressing
2 medium zucchini, cut lengthwise
into 1/4″ thick slices
2 medium yellow summer squash
cut lengthwise into 1/4″ thick slices
2 red or yellow bell peppers(or one
of each) quartered, lengthwise
4 (1/4″) slices sweet or yellow onion
1 3/4 C. shredded sharp Cheddar Cheese
1 C. breadcrumbs
1 T. chopped fresh or 1 tsp. dried
rosemary
1/4 tsp. fresh ground black pepper

Preheat oven 400 degrees F.
Prepare grill or preheat broiler
Brush salad dressing on all sides of
vegetables. Grill or broil, 8-10 minutes,
turning once, until vegetables are
browned &crisp-tender. In medium
bowl, combine cheese, breadcrumbs,
rosemary & pepper; mix well. Grease or
spray an 8 or 9 ” baking dish with non-
stick spray (or 1 1/2 qt. shallow casserole
dish). Cut squash & bell peppers into
chunks; separate onion slices into rings.
Layer half of grilled squash, pepper &
onions in dish. Sprinkle half of cheese
mixture over vegetables. Repeat layering
with remaining vegetables & cheese
mixture. Bake 20-22 minutes or until
cheese has melted & crumbs are golden
brown. Serves 8 (as a side dish)

(recipe; sargento.com)
—————————————

Crockpot Cinnamon Applesauce

4 lb. apples, peeled/cored/sliced
2 cinnamon sticks
1 T. cinnamon
1 C. water
2 T. sugar, or to taste

Place apples in crockpot; add cinnamon &
sticks. Cook on High 4 hours. Stir after 2
hours. Applesauce will be done when it has
little or no chunks. Remove cinnamon
sticks & add sugar, to taste.

NOTE: this is not a canning recipe: eat,
refrigerate or freeze

(recipe:themagicalslowcooker.com)
——————————————

Curried Vegetable Stew

1 (16 oz) pkg. frozen cauliflower florets
2 tsp. curry powder
1/2 tsp. ground cumin
1 (14.5 oz) can (Hunts) Fire-roasted
diced tomatoes with garlic, undrained
1 (15 oz) can garbanzo beans,
drained & rinsed
3/4 C. canned solid-pack pumpkin
3/4 C. water
1/4 tsp. salt
1 C. frozen green peas

Cooked rice or couscous

Place cauliflower in covered microwave-
save container & microwave on High
8 minutes or until tender, stirring after
4 minutes. Cut or break large florets
into smaller pieces. Place curry powder
& cumin in large nonstick skillet & heat
over medium heat just until fragrant.
Add undrained tomatoes, beans,
pumpkin & water; bring to boil over
medium-high heat. Add cooked
cauliflower & salt. Reduce heat to
medium; simmer 15 minutes, stirring
in peas the last 5 minutes. Serve
over cooked rice or couscous.
Serves 4 (1 1/2 C. each)

(recipe: readyseteat.com)
————————————

Smothered Swiss Steak
(crockpot)

2 tsp. cooking oil
1 1/2 lb. boneless beef top round steak
1 tsp. salt
1/4 tsp. pepper
1 medium onion, halved lengthwise, thinly
sliced
1 carrot, shredded
1 (4 oz) can mushrooms (pieces & stems)
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) can tomato sauce

Heat oil in large skillet over medium-high heat
until hot. Sprinkle steak with salt & pepper; place
steak in skillet. Cook 4-6 minutes per side or until
well browned. In 3 1/2 – 4 qt. crockpot combine
onion, carrot & mushrooms; stir well. Cut browned
steak into 4 pieces; place in crockpot over vegetables.
In same skillet, combine soup & tomato sauce; mix well
then pour over beef. Cover & cook on Low 8-10 hours
or High 4-5 hours. Stir sauce well before serving over beef.
Serves 4

(recipe: Pillsbury)
————————————

Easy Taco Beef Rigatoni


1 lb. ground beef
4 oz. taco blend shredded cheese
8 oz sour cream & onion dressing*
1 lb. rigatoni
1 C. salsa
about 2 tsp. taco seasoning mix

Preheat oven 350 degrees F.
Boil pasta accordg. to pkg. directions.
Brown ground beef; drain grease.
Drain pasta, return to pot. Add
sour cream/onion dressing to pasta &
mix. Add 2 oz. shredded cheese to pot;
mix well. Add ground beef; mix well. Spray
a large casserole dish with nonstick spray;
add casserole mixture to dish. Top with
remaining cheese; bake 20 minutes or until
cheese is melted.

*Poster used sour cream DIP or sour cream
with 1 pkt. onion soup mix combined

(recipe: fromvalskitchen.com)
———————————-

Pumpkin Pie Crunch

1 (15.5 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 C. sugar
1 T. pumpkin pie spice
1/2 tsp. salt
1 box Yellow cake mix
1 C. butter or margarine, melted
1 C. chopped pecans

Preheat oven 350 degrees F.
Grease & flour 9 X 13″ pan.
Mix pumpkin, evap. milk, eggs,
sugar, pumpkin pie spice & salt
in large bowl; stir well. Pour
mixture into prepared pan. Sprinkle
dry cake mix evenly over top &
drizzle with melted butter. Bake
25 minutes. Remove from oven &
sprinkle top with chopped nuts.
Tightly cover with aluminum foil &
bake an additional 25 minutes. Cool
completely. Cut into squares.

(recipe: Mary Free-Marys Recipe
Exchange)
====================

Yesterday I went grocery shopping at Meijers and
saw something that surprised me: they had (almost)
the exact copy of the knitted coffee mug wraps I
posted & made a week ago! They were commercially
made (of course) but other than being thinner yarns,
they were pretty much the same as mine! They were
selling them for $6.99 (and my mugs were bigger!).
Guess that really IS a new crafting craze, eh?

Hope you are staying safe & warm now that we’re into
colder weather. While working on the loomed hats I
had a good discussion with my 8 yr old grandson about
what it means to be homeless. No, I didn’t try to scare him,
but just make him aware that we are not ALL blessed
with a house/place to live, food when we’re hungry, a
place to keep clean/brush your teeth, have deodorant, etc.
He did say that perhaps they could jump in a lake if they
needed to get clean – it’s a thought (but doesn’t work in
this cold weather).  We are truly blessed to have those
things we need as well as some of the things we WANT.
Have a great day;

Hugs;

Pammie

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One CommentLeave a comment

  1. We did our duty and you educated the grandson at the same time. I have the Do Nothing Cake cooling!!!!


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