Yep, Fall is coming –

11259975_1053873974663358_4617079553370082418_n

at least that’s what I’m told!

Today our weather is a balmy 71 degrees, sunny with a slight breeze – can’t beat that! To top that off, I don’t have choir practice tonight so I’m going to make homemade pizza – yay! I buy my large pizza crusts (frozen) at Gordon Food Service – in the past they sold them 2 to a pkg, now they’re 3 to a pkg. – which is actually one more than I need BUT – I’ve learned not to re-freeze them, they get crumbly or soggy so looks like tonight we’re having three pizzas!

I noticed gas prices are creeping up a little – $2.41/9 today; I still have a half tank so I’m going to play ‘gas roulette’ and hope they go down before I need more – we’ll see.

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

Once again I need to state that these are NOT MY recipes – you can see the recipe references at the bottom  of each recipe

———

Crockpot Pumpkin-Apple-
Cinnamon Cake

1/2 C. butter, softened
1 1/2 C. packed brown sugar
1 (15 oz) can pumpkin
3 eggs
2 C. flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 (20 oz) can apple pie filling

chopped pecans, to taste
1 (12 oz) tub Cool Whip

Mix butter, brown sugar together
using elec. mixer on Low; once
well blended, add pumpkin &
eggs – beat until smooth. In another
bowl mix flour, baking powder, baking
soda, cinnamon & salt – add dry
ingredients to wet, mixing slowly-
beat approx. 2 minutes. Spray
crockpot with nonstick spray. Spread
pie filling in bottom of crockpot,
evenly. Pour cake batter on top &
sprinkle with nuts. Cover & cook on
High 1 1/2 hours (cake is done when
a toothpick inserted into center
comes out dry).
Serve with Cool Whip.
Serves 8

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

Oven Baked Pork Chops

3 large or 4 small pork chops (bone-in
or boneless)
3 C. water
2 1/2 T. salt
1/3 C. oil
3 large potatoes
2 small or 1 large eggplant*
2 carrots, sliced into rounds
1 large onion, sliced into rounds
4 garlic cloves, sliced
salt/pepper, paprika, dry thyme
1/2 C. beer (or water)

Place chops in a shallow bowl; boil 1
C. water- add 2 1/2 T. salt & stir to
dissolve. Add 2 remaining C. cold
water & pour on chops to cover.
Refrigerate 30 minutes

Cut eggplant into rounds, sprinkle with
salt & leave in a colander 30 minutes.
Wash & squeeze out liquid.

Preheat oven 425 degrees F.
Place oil in 11 1/2 X 7″ baking dish &
place in oven until oil is hot. Remove
chops from brine, pat dry with paper
towels, sprinkle with salt/pepper, &
paprika. Lay chops in hot baking dish.
Sear chops until both sides are golden,
about 3 minutes per side. Peel & cut
potatoes & other veggies into large
chunks & place in a large bowl with
eggplant, onion & garlic. Season with
salt/pepper, paprika & dry thyme. Place
vegs in baking dish; add beer & stir. Cover
with foil & bake 1 hour. Uncover & check
meat & potatoes for doneness. Place chops
on top of veggies & return
to oven. Bake,
uncovered, 10 more minutes. Serves 3-4

NOTE: You can substitute eggplant for red/
green bell peppers or sweet potatoes, broccoli,
cauliflower.

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

Pepperoni Pizza Dip
(crockpot)

4 C. (16 oz) shredded Cheddar cheese
4 C. (16 oz) shredded mozzarella
cheese
1 C. mayonnaise
1 (6 oz) jar sliced mushrooms, drained
2 (2 1/4 oz, ea) cans sliced ripe olives,
drained
1 (3.5 oz) pkg. pepperoni slices, quartered
1 T. dried minced onion

assorted crackers, for dipping

In 3 qt. crockpot combine cheeses,
mayo, mushrooms, olives, pepperoni &
onion. Cover & cook on Low 1 1/2 hours;
stir. Cover & cook 1 hour longer until
heated through. Makes 5 Cups.

(recipe: tasteofhome.com)
——————————————–

Old Fashioned Tuna Macaroni Salad

1/2 lb. elbow or shell macaroni
1 C. mayonnaise (more or less)
1 hard boiled egg, chopped
1 stalk celery, chopped
salt, pepper, Cajun seasoning and
Old bay, to taste
1-2 (5 oz, ea) cans tuna in oil,
undrained*
1/2 C. frozen peas, thawed

Prepare pasta accordg. to pkg.
directions; drain & place in serving
bowl. Immediately add mayonnaise
& toss to coat well. Mix in egg,
celery & seasonings. Add tuna &
peas; gently fold in, add extra
mayonnaise if needed for desired
moisture. Serve immediately.
Serves 4-6

*can substitute cooked, chopped
chicken

NOTE: Optional add-ins:
chopped sweet onion/purple or
green onion
chopped sweet or dill pickles or
relish, chow-chow
black or green pitted olives,sliced
sweet bell pepper, chopped
pimentos chopped
chopped or shredded carrots
shredded cheese
1-2 T. creamy salad dressing (Miracle Whip)
juice from 1-2 wedges fresh lemon
splash of pickle juice or cider vinegar
chopped fresh parsley/dill
paprika

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

Zucchini Oven Omelet

2 C. chopped zucchini
1/4 C. chopped green bell pepper
1/4 C. oil
6 eggs, lightly beaten
2 T. grated Parmesan cheese
1 T. light cream
1 T. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
In 10 inch ovenproof skillet, saute
zucchini & pepper in oil until tender,
about 3 minutes. Combine eggs, Parm
cheese, cream, butter, salt/pepper &
pour over vegetable mixture. Cook &
stir gently 3 minutes until eggs are set
on bottom. Top with cheese & bake
5-7 minutes until eggs are set & cheese
is melted. Serves 4-6

(recipe: Rhonda G-Marys Recipe
Exchange)
——————————

German Chocolate Brownies

4 oz. unsweetened chocolate, coarsely
chopped
3/4 C. unsalted butter cut into cubes
1 C. sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1 C. flour

Topping:
1/2 C. evaporated milk
1/2 C. sugar
1 egg yolk, beaten
4 T. unsalted butter
1 tsp. vanilla
1/2 C. chopped pecans, toasted/cooled
1/2 C. flaked coconut, toasted

Preheat oven 350 degrees F.
In medium saucepan, cook chocolate &
butter over Low heat until chocolate has
melted, 6-8 minutes. Let cool 10 minutes
then whisk in sugar, eggs, vanilla & salt.
Gradually add in flour, stir until just
combined. Line a 8 or 9″ square baking
dish with parchment paper or line with
foil sprayed with nonstick spray. Pour in
batter & smooth with spatula. Bake
30-35 minutes; set on wire rack to cool.
Topping:
In large saucepan combine evap. milk,
sugar, egg yolk & butter; cook over Low
heat, stirring constantly, until thickened,
about 5-7  minutes. Remove from heat &
add vanilla, pecans & coconut. Spread
topping over brownies while still warm.
To serve, gently remove brownies from
pan & cut as desired.
Serves 10-12

(recipe: scrumpdillyicious.blogspot.com)
=====================

I’m still working on both baby afghans – the
crocheted (Diagonal Box Stitch) one is almost
finished (it’s a little smaller than I wanted,
but I have trouble with that pattern
determining just when to start decreasing!).
Found another knit pattern I want to try
as soon as one of these blankets is done
(Yep – Obsessive/Compulsive – that’s me!)

The guys in my house are slowly getting
better; I noticed, yesterday, there’s not
so much coughing going on (YAY!) Even
son who wouldn’t go to the doctor is
doing better! (I’m still feeling just fine,
thank you!)

Hope this turns out to be a GREAT
day for you;

Hugs;

Pammie

Advertisements

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2015/09/27/yep-fall-is-coming/trackback/

RSS feed for comments on this post.

3 CommentsLeave a comment

  1. […] Source: Yep, Fall is coming – […]

  2. Some good recipes there – thanks

  3. I’ll talk about the question you asked on the phone. And no I don’t think you are nosey.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: