Getting ’em Done!


Today is a nice, Fall day – 32 degrees (ripe for the ‘s’ word), clear AND we did have a slight dusting of ‘s’now last night – just enough to see a little on the garage roof, nothing to freak about. Early this A.M. we got our grandson (8 a.m.) – right now he’s happily playing a game on my husband’s computer. Earlier we played the card game ‘WAR’ – I won but I wasn’t trying. I love having him here except it’s a bit difficult, at times, keeping him amused. (Tonight is Parent/Teacher conferences at his school, so the kids have the day off). Earlier, while he was happily playing a football game I was able to finish TWO projects! YAY!


The “Broomstick Lace” crocheted scarf (child length)

Since I still have quite a bit of this bright yellow yarn left, I’m going to knit a hat to go with it. Next we have the 2-day knit “Keyhole Scarf”


This was a Beginner/Easy pattern – it fits a woman (a little less than one skein of yarn). Next time (IF I knit another one, I’m going to try to ‘customize’ the ends into points, if I can) I was amazed – all that time worrying about how to KNIT a keyhole, and viewing a 2 minute video showing me how to do the ‘Loop Cast On’ and I was ‘off to the races’ – it was THAT easy! Amazing! See? You CAN learn something new – keeps your brain active!

LOTS & LOTS of great-sounding holiday recipes coming in – making me wonder exactly what I’m going to cook on Thanksgiving besides mashed potatoes & turkey! I’ll try to keep posting rather consistently in order to include as many “Holiday” recipes as I can BEFORE the day!


Crockpot Corn Pudding

2/3 C. flour
1/2 C. yellow cornmeal
3 T. sugar
1 T. baking powder
1/4 tsp. salt
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn,
2 eggs, beaten
1 C. sour cream
8 T. (1 stick) unsalted butter,

Spray insides of crockpot with nonstick
spray. In small bowl mix all dry ingredients;
set aside. Pour both corns, eggs, sour
cream & melted butter into crockpot;
whisk together. Add in dry ingredients
& mix until combined. Cook on Low
3-4 hours, stirring about halfway
through. During last 45 minutes of
cooking, prop lid open slightly to vent
steam. The pudding is done when the
outer edges have started to brown &
center is set. Serves 6-8


This one REALLY has me intrigued!

Crockpot Cranberry-Pecan Stuffing

1 (12 oz) bag sage & onion cubed stuffing
1 C. leeks, chopped (or green onions)
1/2 C. dried cranberries
1/2 C. golden raisins
1/2 C. chopped pecans
3 C. chicken broth
1/2 C. butter, melted
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. ground mustard

Spray insides of crockpot with nonstick
spray. Add cubed stuffing, leeks,
cranberries, raisins & pecans to crockpot.
In medium bowl, whisk chicken broth,
melted butter, egg, salt & pepper; pour
over bread mixture in crockpot – gently
fold together. Cook on Low 3-4 hours.
Serves 12


Garlic/Buttermilk Mashed

3 lb. Yukon Gold potatoes
2-3 C. water
5 garlic cloves, peeled/smashed
1 tsp. salt
1/2 tsp. pepper
1/2 – 3/4 C. buttermilk*
1/2 – 3/4 C. sour cream
3 green onions, sliced (optional)

Scrub potatoes & cut into 1″ pieces.
Combine potatoes, garlic & salt in
crockpot; add water just until covered.
Cook on Low 4-6 hours until potatoes
are tender; drain potatoes & return
to crockpot. Mash potatoes & add
butter, buttermilk & sour cream; continue
mashing adding buttermilk & sour cream as
necessary to achieve desired consistency.
Season with salt/pepper to taste &
sprinkle top with green onions, if desired.
Serves 6-8

*If you do not have buttermilk;
Pour 1/2 T. vinegar or lemon juice in
a 2 cup measuring cup. Add enough
milk to bring to desired amount
needed. Stir & let stand 5 minutes-
now you have buttermilk.


Apple-Spice Dump Cake

3-4 C. peeled/thinly sliced
1 box spice cake mix
6-8 pats butter

Pecan topping:
1/4 C. brown sugar
1/4 C. oats
1/2 C. chopped pecans

vanilla ice cream

Spray insides of crockpot
with nonstick spray. Place
apples on bottom. Pour
cake mix over apples &
spread evenly. Dot butter
evenly over cake mix; do
not stir ingredients. Mix
together topping ingredients
& sprinkle over top. Cook
on High 4 hours.
Serve with vanilla ice cream,
if desired.


Aunt Mildred’s Noodle Kugel

1/4 C. butter
1 (8 oz) pkg. egg noodles, uncooked
3 eggs, beaten
4 oz. cottage cheese
2 C. milk
1/3 C. sugar
1 1/2 tsp. vanilla
12 oz. crushed pineapple, with
cornflake crumbs, to top

Preheat oven 350 degrees F.
Melt butter in a 9″ X 13″ pan; add
noodles & spread out. Combine
remaining ingredients (except
crumbs) in a bowl
& spread over
noodles. Top with crumbs & bake
1 hour.

Note: some traditional kugel
recipes require adding raisins –
your choice.


Cranberry Pecan Puffs

12 oz. fresh cranberries
3/4 C. sugar
1 tsp. cinnamon
1/4 C. orange marmalade
1 T. lemon juice
6 oz. cream cheese, softened
2 (15 oz, ea) rolls refrigerated
pie crust dough
1/4 C. chopped pecans

Preheat oven 400 degrees F.
Remove pie crusts from fridge &
set on counter to soften. In a
saucepan over medium-high heat,
add cranberries, sugar, cinnamon,
marmalade & lemon juice; heat to
boiling, then reduce heat & simmer
15 minutes; set aside to cool. Roll
out one pie crust & cut dough into
3 inch X 3 inch pieces (all pieces
won’t be exact, but that’s OK). Place
1 T. cream cheese in center of a piece
of dough; cover with 1 T. cranberry
mixture & sprinkle with pecan pieces.
Take each side of dough & fold over
the filling. It doesn’t have to be perfect,
just enough to keep the cranberries &
cream cheese inside. Place on a baking
sheet & repeat with rest of dough/filling.
Bake 15 minutes until golden brown.
Makes 12 servings.


Turkey Stuffing Bake
(individual servings or casserole)

1 C. water
1 C. chopped red bell pepper
1/2 C. long grain white rice, uncooked
1/2 C. chopped onion
1 (8 oz) pkg. herb-seasoned stuffing mix
2 C. water
3 eggs, lightly beaten
4 C. chopped, cooked turkey or chicken
1 (10 3/4 oz) can cream of chicken soup
1/2 C. sour cream
1/4 C. milk

Preheat oven 350 degrees F.
Coat eight (10 oz) ramekins or a 3
qt. rectangular baking dish with
nonstick spray. In medium saucepan
bring 1 C. water to boil; stir in bell
pepper, rice & onion. Reduce heat to
Low; cook, covered, 15-18 minutes until
rice & vegetables are tender. In large
bowl combine stuffing mix & 2 C. water.
Stir in eggs, turkey & half of soup. Stir in
cooked rice mixture then transfer
mixture to prepared ramekins or casserole
dish. For ramekins: Bake, uncovered,
20-25 minutes, for casserole dish: bake,
uncovered, 35-40 minutes. Let stand
5 minutes before serving.
In small saucepan combine remaining
soup, sour cream & milk; cook over Low
heat until heated through, stirring
frequently. Spoon sauce over individual
ramekins or large casserole. Serves 8


Crustless Pumpkin Pie

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 C. brown sugar
1/2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
2 T. butter, melted
2 tsp. pumpkin spice

Combine all ingredients in
crockpot & cook on Low 2-4
hours, rotating crock to cook


Bacon-crusted Cheeseballs

6 slices bacon, fried crisp
8 oz. cream cheese, softened
1/2 C. shredded cheese (Cheddar?)
2 T. chopped fresh chives
3/4 tsp. garlic powder

In small bowl combine cream cheese,
shredded cheese, chives & garlic powder;
chill 20-30 minutes. Crumble bacon & place
 in a shallow bowl. Using a scoop or spoon,
roll up a walnut-sized ball of cheese
mixture; coat with bacon crumbles &
place on a plate; repeat with remaining
cheese/bacon. Place food picks into each
cheeseball & chill until serving. Makes 12


Harvest Fruit ‘n Nut Pies

4 Granny Smith apples, cored/peeled/ sliced
1 C. cranberries
1/2 C. pineapple chunks
1/2 C. chopped walnuts
1 C. sugar
2/3 C. brown sugar, packed
1/4 C. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
4 (9 inch) deep-dish pie crusts
3 T. butter

Preheat oven 400 degrees F.
Mix together apples, cranberries, pineapple,
walnuts & sugar. Sift together brown sugar,
flour, cinnamon & nutmeg; add to apple
mixture; mix gently. Arrange 2 pie crusts
in two 9″ pie plates. Divide filling mixture
evenly between pie crusts; dot each with
butter & cover with remaining 2 pie
crusts, crimping edges to seal. Cut small
slits in top of pie for steam venting. Bake
45 minutes. Makes 2 pies.

(recipe: Rhonda G-Marys Recipe Exchange)

Balsamic Maple Acorn Squash


1 large acorn squash (1 1/2 lb)
1/4 c. balsamic vinaigrette dressing*
3 T. maple syrup (or pancake syrup)
1/2 tsp. ground nutmeg

Preheat oven 400 degrees F.
Cut squash lengthwise in half; remove &
discard seeds. Place halves, cut sides
down, on cutting board. Cut each half
crosswise into 6 slices, place in large bowl.
Mix remaining ingredients until blended;
add to squash & toss evenly to coat. Spread
onto foil-covered rimmed baking sheet &
bake 45 minutes until squash is tender,
turning after 25 minutes. Serves 6

*can substitute Italian salad dressing

(recipe: Kraft Foods)

Vegetable Beef Soup

2 lb. ground beef
olive oil
6 Yukon Gold potatoes, diced
8 carrots, diced
3 celery stalks, chopped
1 large yellow onion, chopped
3 cloves garlic, chopped
1 bag frozen green beans
1 bag frozen corn
4 C. beef broth
1-2 C. water
1 (28 oz) can diced tomatoes
2 bay leaves

Heat olive oil in large stock pot over
medium heat. Add ground beef &
brown; drain then remove from
pot & set aside. Add more olive oil
to same pot; add celery, onion,
potatoes & carrots – saute until
onions are translucent. Add ground
beef back to pot; pour in beef stock,
water, tomatoes, frozen green beans &
corn, and bay leaves. Bring to a boil;
reduce heat to simmer. Cover & cook
1 hour, stirring occasionally. Season
with salt & pepper & serve.
Serves 6


I’ve got to say, even though the weather
people are predicting SNOW, I’m glad that,
so far, we’ve only got a DUSTING! YAY!

Enjoy your day – rest a little, have a nice,
hot cup of something warm & pleasing –
take a little time for yourself!





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One CommentLeave a comment

  1. Some mouth watering recipes there my friend but I have only me to eat them. I LOVE THE BROOMSTICK SCARF!!! My first thought is I WANt IT but I am not a child so I guess that Idea is out. It is a thing of beauty Pamela Jane!!!!

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