Frrrrrrigid Saturday! Brrrrrrrr!


Woke up to the results of freezing rain, overnight

I had seen the weather report last night calling for freezing rain, but was really hoping that wouldn’t happen. Good thing: I don’t have anywhere to go today, but youngest son had to be to work at 11 a.m. to deliver pizzas – not good. Just took a peek at the forecast for next week: straight RAIN until Friday! Oh well, guess it’s better than snow! You don’t get big accumulations of rain (unless you get flooding –  but not in this area).

My last post was filled with appetizers & dips; I still have LOTS of holiday/Thanksgiving recipes for you. Remember – these are NOT my recipes; I list the origin of the recipe at the bottom of each one. (just thought I might need to add that disclaimer). Here ya go for today:


Pumpkin Pie “Smoothie”

1 (15 oz) can pumpkin puree
2 tsp. pumpkin pie spice*
1 C. milk
1/2 C. plain Greek yogurt
2 T. ground flax seed
2 T. honey
2 C. ice

Heat pumpkin & spice in medium
saucepan over medium heat, 5-7
minutes. Cool to room temp. Spoon
half pumpkin mixture with remaining
ingredients into a blender; pulse until
mixture is a smooth shake. Serve
immediately. Makes 2 C. (serves 1-2)

*If you don’t have pumpkin pie spice:
(makes 1/2 C.)

3 T. cinnamon
2 tsp. ginger
2 tsp. nutmeg
1 1/2 tsp. allspice
1 1/2 tsp. cloves

Mix all ingredients together, store in
air-tight jar. Makes 1/2 C.

(recipe: AARP. org)

Spiced Apple Dump Cake

1 (16.5 oz) box Spice cake mix
2 (14.5 oz, ea) cans apple pie filling
3/4 C. butter or margarine, melted
1 C. quick-cooking oats
1 C. walnuts, chopped (optional)

In a bowl combine dry cake mix, oats &
melted butter; mix to combine. Add pie
filling to bottom of greased crockpot.
Pour cake mix mixture over pie filling;
sprinkle with chopped nuts, if using.
Cover & cook on High 2 hours. Serve
warm or cold, with ice cream or
whipped topping/whipped cream,
if desired. Serves 6-8

(recipe: crockpotladies)
Stuffed Mushrooms

16 oz. whole mushrooms (not sliced)
1 (8 oz) pkg. cream cheese
1 t. finely chopped green onion
3 T. cooked/crumbled bacon
freshly cracked black pepper
Panko bread crumbs

Preheat oven 400 degrees F.
Gently wash mushrooms & remove
stems. Mix chopped green onion to
cream cheese in a bowl; add bacon &
cracked pepper; mix to combine.
Place mushroom caps (open side up)
on a greased cookie sheet; fill insides
with cream cheese mixture. Sprinkle tops
with some Panko bread crumbs; press
crumbs into cream cheese so they will
stick. Bake 15-20 minutes; serve hot.
Makes about 20

Grandma’s Thanksgiving Stuffing

(stuffing served in a bowl)
2 loaves French bread, cut into
little pieces
1/2 C. melted butter
1 lb. ground sausage
9 stalks celery, chopped
3 onions, chopped
3 T. butter
1 T. celery salt
1 T. poultry seasoning
1 tsp. sage
4 eggs, beaten
2 C. chicken broth
1/2 C. butter, melted

Preheat oven 350 degrees F.
Place bread pieces on two large
baking sheets; pour 1/2 C. melted
butter over tops & use your hands to
mix so that all are evenly coated.
Bake 25 minutes until golden brown;
stirring every 10 minutes. Brown
sausage; melt 3 T. butter in large
skillet; add veggies & saute until
onions are transparent & celery is
crisp-tender. In a very large mixing
bowl combine all ingredient except
eggs; mix well. Add eggs; stir until
well combined. Make SURE all eggs
are well incorporated. Spray a 9 X 13
pan with nonstick spray; pour
stuffing mixture into pan & cover
tightly with foil. Bake 35 minutes;
serve hot. Makes 15 generous

NOTE: If you want to stuff your bird
using this mixture make the following
Do not brown sausage, saute eggs or
toast bread. Omit broth & final 1/2 C.

Raspberry Cream Cheese Pretzel Salad

2 1/2 C. pretzels
3/4 C. melted butter
3 T. sugar
1 (8 oz) pkg. cream cheese, softened
1 C. sugar
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) pkg. raspberry Jell-O
2 C. boiling water
3 C. frozen raspberries

Preheat oven 400 degrees F.
Place pretzels in small food processor
or blender; grind into coarse crumbs.
Add melted butter & 3 T. sugar; mix
until combined. Spread mixture into
a 9 X 13 pan; spread evenly. Bake
13 minutes until golden brown. Remove
from oven & cool completely. Using a
stand mixer or medium mixing bowl,
beat cream cheese until smooth; add
sugar & mix 4 minutes. Add thawed
Cool Whip; mix 1 minute until well
incorporated. Heat 2 C. water in
microwave until boiling; add Jell-O
stir until dissolved. Pour raspberries
into Jell-O; stir to combine. Place
bowl in fridge until mixture has
thickened a bit; not totally set.
Remove crust from fridge; spread
cream cheese mixture over crust;
smooth then pour raspberry
Jell-0 on top. Cover & chill at
least 4 hours.

Crispy Green Beans with Bacon

2 lb. fresh green beans, cleaned
8 slices bacon, chopped into
small chunks
1/2 small onion, chopped
1 T. olive oil
salt & pepper

Place chopped bacon & onions
in large, deep skillet. Cook on
medium-high heat, stirring
occasionally, 7-10  minutes. Line
a plate with paper towels &
carefully place bacon/onions
on it. Discard all but 1 T. bacon
grease from pan; add 1 T. olive
oil to grease & heat on medium-
high heat. Add green beans &
saute, stirring occasionally. After
5 minutes add 1-2 T. hot water &
cover pan. Steam 3-4 minutes,
then remove lid & taste; they
are done when they are crisp-
tender. Add bacon/onion to pan;
season with salt/pepper; stir &
serve. Makes 6 servings


Cranberry Casserole

3 medium apples (Gala)
1 bag fresh cranberries
1/2 to 3/4 C. sugar

1 C. oatmeal
1/3 C. self-rising flour
1/2 C. brown sugar
1 C. chopped pecans
1 stick butter, melted

Preheat oven 350 degrees F.
Peel & slice apples; place into
buttered 9 X 13 pan. Place
cranberries on top of apples;
sprinkle with sugar. Mix
oatmeal, flour, brown sugar &
nuts in zip-lock bag. Pour in
melted butter & shake well;
crumble over apple mixture.
Bake 30 minutes; uncover &
bake 30 minutes longer.

(recipe: way2go4health-Marys
Recipe Exchange)
Pumpkin Pie Cupcakes

2/3 C. flour
1 (15 oz) can pumpkin puree
3/4 C. sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2 tsp. Pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
whipped cream

Preheat oven 350 degrees F.
Line a 12-cup muffin tin with
paper liners. In bowl, whisk
together flour, baking powder,
baking soda, salt & pumpkin
pie spice. In large bowl whisk
together pumpkin puree, sugar,
eggs, vanilla & evaporated milk
until well combined. Add in dry
ingredients & whisk until no
streaks of flour remain & batter
is smooth. Fill each muffin cup
with approx. 1/3 C. batter. Bake
20 minutes & let cool 20 minutes.
Remove cupcakes from pan & chill
in fridge 30 minutes. Top with
whipped cream & sprinkle tops
with more pumpkin pie spice or
cinnamon before serving.
Makes 12


Pumpkin “Lasagna” (dessert)

1 C. flour
1/2 c. butter, softened
1/2 c. walnuts or pecans, chopped

Cheesecake Layer:
8 oz cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip, thawed

Pumpkin Layer:
2 1/2 C. milk
3 small boxes vanilla instant
pudding mix
1 (15 oz) can pumpkin puree
1 tsp. cinnamon


1 C. Cool Whip, thawed
1/4 C. toasted walnuts or
pecans, chopped

Preheat oven 350 degrees F.
Spray 8 X 8 baking dish with nonstick
spray. Mix flour, butter & 1/2 C. nuts;
press into baking dish, bake 15 minutes
then remove from oven & let cool completely.
Mix cream cheese & powdered sugar until
light & fluffy; add 1 C. Cool Whip; spread
over cooled crust. Refrigerate while
making pumpkin mixture. Mix milk &
vanilla pudding mix; add pumpkin puree &
cinnamon; mix until smooth. Spread over
top of cheesecake layer. Spread remaining
1 C. Cool Whip; sprinkle with chopped nuts
& refrigerate at least 3 hours.


 Mozzarella-stuffed Meatballs

1 lb. ground beef
1 lb. ground mild Italian sausage
1 C. breadcrumbs
1 T. Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 lb. mozzarella, cut into cubes
jar marinara sauce

In large bowl mix ingredients
on list: beef through pepper;
form into 2″ balls. Press a cheese
cube into middle of ball & seal
meat around it. Heat 1/2″ olive
oil in large skillet; brown meatballs
& set aside on a plate. Pour
marinara sauce in a saucepan &
bring to a simmer. Add meatballs
& simmer until cooked through,
about 30 minutes.
Serving suggestions:
on top of cooked spaghetti or on top
of a hoagie bun, or on toothpicks
as an appetizer


Taco Dip

8 oz. cream cheese, softened
8 oz sour cream
1 (16 oz) jar mild salsa
1/2 packet taco seasoning mix
2 C. shredded lettuce
2 large tomatoes, seeds removed & diced
1 c. shredded Cheddar cheese
1 (2.25 oz) can sliced black olives

(baked tortilla chips, for serving)

In large bowl combine cream cheese, sour
cream, salsa & taco seasoning; mix well
with elec. mixer. Spread on bottom of a
large shallow glass dish. Top with shredded
lettuce, tomatoes, shredded cheese & black
olives. Serve with baked tortilla chips.
24 servings

(recipe: skinnytastecom)

I have a tendency to post ALL of the
great-sounding recipes in one post – but
I’ll ‘restrain’ myself, knowing there’s still
four more days until Thanksgiving. Wow!
ONLY FOUR! Guess I’d better get to writing
down my grocery list, eh? I’ll probably go
shopping on Tuesday – we’ll see. I was
thinking last night about how each year
I ‘attempt’ to try one new recipe for our
holiday dinner, and usually it fizzles. My
family is DEEPLY rooted in tradition: just
give us the STANDARD MENU for our
holidays – it’s OK to vary it turkey or ham,
but don’t mess with anything else! (This
year I’m going to try a different cranberry
relish/sauce recipe – we’ll see how it goes!)
Long story: years ago I was able to purchase
Ocean Spray Cranberry-Orange relish in a
tub EVERY YEAR – then they stopped making
it! (I’d guess, about 3 years ago) – I attempted
making my own – it was OK – made WAY TOO
MUCH – we had it for weeks! Oh well, we’ll
see how that goes this year. Sort of tempted
to go with a homemade pumpkin pie, too –
but I’m not much of a pie baker, so I might
forgo that one, too – sigh. What are some
of YOUR holiday food traditions? I’d love to
hear from you! Here’s our ‘standard’ menu:

Turkey (or ham)
Mashed potatoes
Sweet Potatoes (for oldest son, he’s the
only one that eats them – and he’s a chef!)
Green Bean Casserole
Corn Casserole
Rolls (Kroger’s ‘Snowflake’)
veggie tray
some sort of dessert(s)

Since today is rather ‘open ended’, think I’ll
go knit a few more baby hats. Right now I’m
at 22 premie/25 newborn; am thinking of
delivering them on Monday. Usually I try
to get 50 of each, but I’m thinking that since
I’m already knitting scarves/hats for the
homeless shelters, I’ll take a break on the
baby hats for awhile.

Just looked outside – it seems our weather
is warming up – the ice on my car is gone!
YAY! When I looked (about an hour ago)
there were long, thick ice ‘columns’ going
from the bottom of my car to the ground,
not counting the windows were ice sheets.
That’s a good thing they’ve melted, I’ll
not be so prone to worrying while my
youngest is on the roads delivering pizzas!

Have a great day! Maybe read a book,
take a quick ‘power’ nap, drink something
warm & comforting (cocoa/tea/coffee),
do SOMETHING you enjoy!



PS:  Just saw a preview of a upcoming
movie about the life of Steven Hawking,
the theoretical physicist called: “The Theory of
Everything” – sounds interesting! We
still have a movie gift card (from last
Christmas) that we haven’t used – maybe
THIS will be the movie we go see! It comes
out November 26th.
There’s another movie coming out with
Benedict Cumberbatch called:
“The Imitation Game” that sounds really
interesting: it’s about the life of English
mathematician/logician: Alan Turing who
helped crack the ‘Enigma Code’ during
WWII. – can you tell I like biographies?


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One CommentLeave a comment

  1. The Hawking movie sounds interesting to me. I’m not a movie goer and hardy play the dvr so I don’t think i’ll get to see it. The menu sounds great.

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