YAY! HOT SHOWERS! (and not washing dishes in the sink using boiled water!) The other good thing? It was less than the original quote of $1,000 – YAY! It’s a 50 gallon quick recovery gas tank – with four people in the house and two who take more than one shower a day, plus washing clothes, we NEED a big tank with quick recovery. Middle son (the one who works on a garbage truck) just got home and is VERY glad to be taking a nice, hot shower.

It’s been a rather relaxing day so far; finished two of the knit spa cloths (4 more to go). Got some house cleaning done (the ‘usual’: dusting/vacuuming) not much ‘new’ today (except the hot water heater!). We did have to wait until afternoon for their arrival, but that’s better than 3-4 days, right? (Since it’s already been 3 days w/o hot water already).

Am thinking of making homemade potato soup for dinner; we still have a few leftovers, but not enough for a meal for 4 – we’ll see, later, whether I actually get that made or not. (Easy recipe – hardest part? Peeling all the potatoes!).


Maple Apple Crisp

5 apples * peeled/cored/sliced
3/4 C. maple syrup
1/2 C. flour
1//2 C. rolled oats
1/2 C. brown sugar
1 pinch salt
1/2 C. butter, softened

Preheat oven 375 degrees F.
Place sliced apples in a 8″ X 8″
baking dish & toss with maple
syrup. In separate bowl mix flour,
oats, sugar & salt; cut in butter
until mixture is crumbly. Sprinkle
mixture evenly over apples. Bake
35 minutes until topping is golden
brown. Serve warm or at room

*recommend using Granny Smith,
Fuji, Winesap, Honeycrisp, Cripin or
Pink Lady apples

(recipe: finesoutherndish.com)

Crockpot Beef Stroganoff

2 lb. beef stew meat, cut into
1 inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 C. beef broth
2 tsp. paprika
1 C. sour cream
2 T. flour
1 T. Dijon mustard
1 (16 oz) pkg. egg noodles,
2 T. chopped fresh parsley

Place meat, mushrooms, onions &
garlic in crockpot. Add broth &
paprika; cover & cook on Low 7-8
hours (or High 5 hours).
Mix sour cream, flour & mustard,
stir into crockpot until blended. Cook,
covered, on Low 15 minutes. Cook
egg noodles accordg. to pkg. directions,
omitting salt. Drain noodles; place in
large serving bowl. Add meat mixture,
mix lightly, sprinkle with parsley &
serve. Serves 8

(recipe: kraft recipes)

Pumpkin French Toast Bake
(overnight recipe)

5 1/2 – 7 1/2 C. (1 inch cubes) bread,
any kind*
7 large eggs
2 C. milk
1 tsp. vanilla
1 1/2 tsp. pumpkin pie spice
1/2 C pumpkin puree

3-4 T. brown sugar
chopped nuts (your choice)

Optional toppings:
maple syrup
agave nectar

Lightly grease or spray a
9 X 13″ baking dish.
Cut up any kind of bread into
1-inch cubes – enough to fill
baking dish quite full & place
in bottom of dish.
In large bowl whisk together
eggs, milk, vanilla, pumpkin &
pie spice until well combined;
pour mixture over bread &
push down with a spoon or your
hands until it’s all soaked &
mostly covered. Cover with
plastic wrap & refrigerate
Preheat oven 350 degrees F.
Uncover dish, top with brown
sugar, any additional pumpkin
pie spice & chopped nuts. Bake
35-45 minutes until golden
brown & no longer wet. Serve
immediately. Serve with
optional toppings, if desired.
Serves 10

(recipe: minimalistbaker.com)

Sausage Pinwheels

1 can crescent rolls
1/2 lb. roll breakfast sausage
(mild or hot)

Preheat oven 350 degrees F.
Unroll dough onto lightly
greased surface; press seams
together. Spread sausage, using
a knife, all over top of dough,
leaving about 1/2 inch space free
on all edges. Roll up dough, pressing
together as you do so. Cut into
12 slices & place on greased baking
sheet, about 1 inch apart to allow
for expansion. Bake 15-17 minutes
until golden brown. Makes 12

(recipe: southernplate.com)

Parmesan Chicken & Rice

1/3 C. grated fresh Parmesan
cheese, divided
1/4 C. dry breadcrumbs
1 T. minced fresh parsley
1/2 tsp. dried basil
1/4 tsp. salt, divided
1 large egg white, lightly beaten
1 lb. chicken breast tenders
1 T. butter
1 1/2 C. (bottled) tomato-basil
pasta sauce
2 tsp. balsamic vinegar
1/4 tsp. black pepper
1/3 C. shredded provolone cheese

Preheat broiler
Combine 2 T. Parmesan, breadcrumbs,
parsley, basil & 1/8 tsp. salt in shallow
dish. Place egg white in shallow dish. Dip
each chicken tender in egg white, dredge
in breadcrumb mixture. Melt butter in a
large nonstick skillet over medium-high
heat. Add chicken; cook 3 minutes per side
until done. Combine 1/8 tsp. salt, pasta
sauce, bals. vinegar & pepper in a
microwaveable bowl. Cover with plastic
wrap leaving slight vent hole. Microwave
on High 2 minutes until thoroughly
heated. Pour sauce over chicken in pan;
sprinkle evenly with remaining Parmesan
& provolone cheese. Wrap handle of pan
with aluminum foil & broil 2 minutes
until cheese melts. Serves 4

(recipe: myrecipes.com)

Oven-roasted Garlic/Herb
Parmesan Potatoes

2 lb. Yukon Gold potatoes, halved or
quartered (depending on size)
3 T. olive oil
1 T. chopped fresh herbs: rosemary &
1 tsp. kosher salt
1 tsp. garlic powder
1/3 C. shredded Parmesan cheese
(not in a jar)

Preheat oven 375 degrees F.
Combine fresh herbs, salt, garlic powder
& Parmesan cheese in small bowl. Place
potatoes in large bowl & drizzle with
olive oil – toss to coat. Sprinkle with
seasoning mixture & toss to coat,
again. Spread potatoes in single layer
on baking sheet; sprinkle with any
remaining seasonings in bowl. Bake
20-30 minutes, depending on size
of potatoes, until potatoes are tender.
Serve immediately. Serves 6

(recipe: momintimeout.com)

Pumpkin Pie Bars

1 can refrigerated crescent
dough sheet
2 eggs
1 (15 oz) pumpkin (NOT pumpkin
pie mix)
1 C. whipping cream
1/2 C. packed brown sugar
1/4 C. corn syrup
1 T. pumpkin pie spice
1/2 tsp. salt

Sweetened whipped cream or
Cool Whip (thawed) for topping

Preheat oven 350 degrees F.
Line an 11 X 7″ pan with parch-
ment paper, leaving about 1-2″
hanging over sides. Unroll dough
into bottom of pan; press with
fingers into bottom & up sides.
In large bowl beat 2 eggs, pumpkin,
whipping cream, brown sugar, corn
syrup, pumpkin pie spice & salt using
a whisk until smooth & well blended;
pour into pan over dough. Bake 45-50
minutes until center is set. Remove from
oven & cool completely, about 1 hour
30 minutes. Using hanging paper edges,
lift bars from pan. Cut into 4 rows by
3 rows to make 12 bars or 4 X 4 rows
to make 16 bars. Garnish with whipped
cream or Cool Whip – dust tops of bars
with pumpkin pie spice, if desired. Store
in refrigerator.

(recipe: Pillsbury.com)

Hope you’re having a good day –





Runnin’ on the wheel . . .


Slowly but surely we’re finally ‘catching up’ with ‘the MESS. My new credit card came in the mail today so that’s a big sigh of relief (no more worrying if I know how to use my ‘other’ card!). We faxed all three reports to the IRS today – another thing done. I’m slowly gaining my confidence back – I’ll tell ya, that kind of thing can really make you feel vulnerable. I just thank the Lord that we have what we have: our health, our family, roof over our heads, food in the house, etc. One of my favorite Bible verses is: Psalm 34:1: “I will bless the Lord at all times; His praise shall continually be in my mouth.” I am trusting that the Lord will get us through all of this; He knew before it happened what the outcome will be – I’m resting in His protection for my family.

Finished the special needs group’s newsletters & ran them to the Post Office; 59 newsletters! After adjusting names on our attendance list, we now have 79 students in the group! I can remember when I started (in the fall, 1993) that there were probably 10 students and about 5 leaders – now we have 79 students and 5 leaders! How times have changed! I texted my friend the head teacher in the group, saying it sure feels strange arranging Thanksgiving and Christmas events NOW! Just reminded one of the leaders that she volunteered to find & bring in a very large box (wrapped in Christmas wrapping paper) to hold our donations of hats, scarves, mittens, gloves & socks for the homeless. We’re also working on the Thanksgiving box which will hold donated non-perishable items for our missionary family. I’m still not (mentally) into FALL let alone the next two holidays! Whee – life’s whizzing by!

Don’t remember if I mentioned our hot water heater died 3 days ago? Husband called a company, they came out & said it needed a major part which they would order & have express shipped so we could have hot water soon. Today (2 days later) I encouraged husband to call & see what’s going on – he did, turns out they don’t MAKE the part anymore! (GREAT! WHY didn’t they CALL US about it???). Husband was frustrated and said: “Fine, just order us a new water heater!” & give me an estimate. They called back & said it would run around $1,400.00 – for a 50 gallon quick recovery. I freaked! I quickly suggested we get a few estimates before agreeing to that price (wasn’t really sure husband would take my advice, but he did.) We’re having one delivered tomorrow at $400 less! After all that phone mess husband said he hates it when his life is so rushed – I piped in with “Welcome to my world since last Thursday!” He said I tend to thrive on chaos and he doesn’t . . . not so sure if that’s exactly true but I’d much rather tackle the problems head-on, as they occur than wait and procrastinate. Enough said about that. . .just finished hand washing all the silverware that’s been in our dishwasher (that’s ALL of our silverware . . .sigh). At least we’ll have something CLEAN to eat with! (Paper plates here we come!).


Pumpkin Streusel Pie

1 9 inch unbaked pie shell
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Streusel topping:
1/2 C. firmly packed light brown sugar
1/2 C. flour
1/4 C. butter
1/4 C. chopped walnuts or pecans

Preheat oven 400 degrees F.
In large bowl combine pumpkin, sweetn’d
cond’ milk, eggs, spices & salt; mix well.
Pour mixture into unbaked pie shell & bake
15 minutes.
Streusel topping:
In another bowl combine brown sugar & flour;
using a pastry blender or two forks, cut in
butter until crumbly; stir in chopped nuts.

Reduce oven temperature to 350 degrees F.
Bake pie for 25 minutes longer then sprinkle
streusel topping over top & continue baking
15-20 minutes longer until golden brown &
filling is set.

(recipe: allfood.recipes)

Butternut Squash au Gratin

1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly
2 T. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar
cheese, divided

Preheat oven 350 degrees F.
Cut squash lengthwise in half,
discard seeds. Cut each half
crosswise into thin slices;
remove peels. Place in large
saucepan – add enough water to
cover squash. Bring to boil on
high heat; simmer on medium-
low heat 8-10 minutes until
squash is tender. Cook bacon
in skillet until crisp, stirring
occasionally. Remove from
skillet reserving 1 T. drippings
in skillet. Drain bacon on paper
towels. Add onions to drippings
& cook, stirring 5 minutes until
crisp-tender. Stir in flour & pepper,
cook & stir 1 minute. Gradually
stir in broth; cook & stir 2-3
minutes until thickened. Remove
from heat & stir in 1 C. cheese.
Drain squash & arrange half in
a 8 or 9″ square baking dish. Cover
with half of sauce; repeat layers
topping with bacon & remaining
cheese. Bake 25-30 minutes until
mixture is heated through & cheese
is melted. Serves 8 (1/2 C. each)

(recipe: Kraft recipes)

Mexican Chicken Soup

1 large yellow onion, chopped
1 T. oil
1 clove garlic, minced
1/2 tsp. ground cumin
1 quart (4 C) chicken broth
1 (15.5 oz) can cannellini beans,
1 C. thick/chunky salsa
2 C. shredded cooked chicken (can
use rotisserie chicken)
1 C. frozen corn
2 green onions, chopped
1/4 C. chopped fresh cilantro
1 C. Mexican-style finely shredded
Four Cheese (Kraft)

Cook onions in hot oil in large
saucepan on Medium heat 6-7
minutes, stirring frequently. Add
garlic & cumin; cook & stir 1 minute.
Add broth, beans & salsa; stir. Bring
to boil; stir in chicken & corn. Return
to boil; simmer 5 minutes, stirring
occasionally – remove from heat.
Stir in green onions & cilantro. Serve
topped with shredded cheese.
Serves 8 (1 C. each)

(recipe: Kraft recipes)

Crockpot Angel Pork Chops

6 boneless pork chops
1/4 C. butter, melted
1/2 C. chicken broth
1/2 C. Chive & Onion cream cheese
1 (10 3/4 oz) can cream of mushroom
1 oz. pkg. dry Italian salad dressing mix
seasoned salt, to taste
1 (4 oz) can of mushrooms, drained

1 (12 oz) pkg. Angel Hair pasta or

Mix all ingredients (except pork chops
& pasta) using a mixer on Low speed for
2 minutes. Place pork chops in a skillet
& brown, sprinkling with seasoning salt,
brown on both sides. Place in crockpot,
top with mushrooms then slather the
mixture from the mixer on top. Cook
on Low 4-6 hours until pork is tender.
Serve over cooked pasta. Serves 6

(recipe: recipesthatcrock.com)

Grilled Mediterranean Quesadillas

4 oz cream cheese, softened
1 (4 oz) pkg. crumbled Feta cheese
1/2 C. pitted black olives, sliced
1/2 C. roasted red peppers, chopped
1/4 C. shredded Parmesan cheese
8 (6 inch) flour tortillas
1 C. plain Greek yogurt

Heat grill to Low heat.
Combine first 5 ingredients; spread onto
4 tortillas, leaving a 1/2 inch border
around edges of each. Cover with
remaining tortillas & grill 2 minutes
on each side or until crisp & golden
brown on both sides. Cut into wedges
& serve with yogurt. Serves 8

(recipe: Kraft recipes)

Taco Scoops

1 1/2 lb. hamburger
1 (1 1/4 oz) pkg. dry taco
seasoning, divided
1/2 C. water
8 oz. Mexican blend cheese, grated
8 oz. chunky salsa
1 (12 oz) bag Frito Scoops (bite sized)
1 (8 oz) tub sour cream

In large skillet over medium-high heat,
cook hamburger until cooked; drain.
Add half pkt. of taco seasoning & water;
continue cooking until water is evaporated.
Add salsa; mix well – add half Mex. cheese &
mix until cheese melts.
Preheat oven 350 degrees F.
Mix sour cream & rest of taco seasoning.
Place scoops on large baking sheet & fill
each with a little meat mixture then top
with additional cheese. Bake 5 minutes
until cheese melts. Serve with sour cream

(recipe: Mike Suddaby-Facebook)

No-Bake Oreo Truffles
(only 3 ingredients!)

1 pkg. Double Stuff Oreos
4 oz. cream cheese, softened
(you can add up to 8 oz, if desired)
dipping chocolate*

In food processor, chop Oreos
finely. Save some of the crumbs
for garnish. Using hands or spoon,
mash softened cream cheese &
crushed Oreos until well combined.
Roll into 1″ balls & place on waxed
paper covered cookie sheet. Freeze
15 minutes. While balls are in freezer,
melt chocolate according to pkg.
directions. Remove balls from freezer
& dip into melted chocolate – place on
waxed paper to dry. Garnish with
reserved crumbs, if desired before
chocolate sets up. Let chocolate set
up then serve.

*poster uses Almond Bark because it
hardens faster & doesn’t melt as easily
as chocolate chips after it sets up.



Fall is fully here – temp outside at a very
chilly 41 degrees F. and windy/gray. Lots
of leaves in the yard (since our riding
mower is not working, guess they’ll just
stay there – NO, husband wouldn’t consider
raking . . .).

Since all of my major duties are done for
now it’s finish this post, maybe read a
little on Facebook, check my emails then
go relax in my comfy recliner & work on
some of the (6) knitted spa cloths which
will go with my (special needs group)
leaders Christmas presents (have 1 done).

Dinner will be Bbq’d country spare ribs,
probably baked potatoes & some veg –
easy dinner.

Hope you’re WARM, comfy, relaxed and
able to enjoy this day. Remember: Any
time spend ‘above the grass’ is a good



Learning to do things a little differently –


On the ‘continuing’ saga of our financial state: all is going OK for now. I’m working on printing up my special needs group’s Nov/Dec. newsletter and (due to lots of color clip art) I ran out of color ink. Last night was my Knit/Crochet Night (I’ll get into that later) I decided, on the way home, to stop at CVS and see if they had my size ink cartridges – they did! Got up to the counter, swiped my (extra) credit card (the clerk was acting all in a rush (I was the only customer in there) and making me SUPER nervous! I swiped the card then punched the wrong button (Credit instead of Debit – I hardly EVER use this card!). Up popped the ‘enter your pin code’ screen (clerk is saying – like I can’t read…”Enter your pin number!”). I freak a little bit and think “I don’t KNOW the pin # for THIS card” so I type in the pin on my (now deleted) card . . . you guessed it – it didn’t go through. He has me do it again – same thing. I say: “OK, instead I’ll just write you a check.” (Had this problem before at Meijers – checks work.) Write out the check while he’s lurking over me, he puts it through the machine – it rejects it! He put it in FOUR times and same results – do I ever feel embarrassed/frustrated/fill-in-the-blank. He says, very loudly to the other clerk: “Put these items back on the shelf.” I slunk out of there – I’ve NEVER had that type of experience before – made me feel like I was trying to pull a fast one on them (and I’m pretty sure that’s what HE thought, too.). Got home, talked to husband who said: What did you push – Debit? You DO know it’s a DEBIT card, don’t you?” Ah, well . . . at least we now know the ‘why’ of that part; as to the check – for now I’m leaving that one be and just awaiting my regular credit card in the mail. I DO have an ATM card the bank manager gave me last week so that I could access my funds; went back to CVS today, using cash, and finished getting the ink. That same manager was there, but he wasn’t at the register (Thank HEAVENS!) and was NOT making eye-contact with me – sigh. I will be SO GLAD when life returns to semi-normal – this is no fun right now.

Last night’s Knit Night was great – we had THREE new ladies! Two of them were from my eye exam place – I had given one of them my business card a few weeks ago and she took me up on it! They were very glad to join the group – we had 21 people last night (new record for us!). It was VERY LOUD, crowded but also joyous to see everyone eating/drinking/chatting & working on projects or asking others for help – THAT’S why I started this group! I had a good time, too – was able to take my mind off of the above financial mess for awhile.

I’ve got LOTS of great Fall recipes for you!


Crockpot Peanut Butter Brownies

1/2 C. unsalted butter, melted
1/2 C. chunky peanut butter
1 1/2 C. granulated sugar
2/3 C. unsweetened cocoa powder
3 large eggs, lightly beaten
2 tsp. vanilla
1/3 C. flour
1/2 tsp. salt
2/3 C. semi-sweet chocolate chips
2/3 C. peanut butter chips

Peanut Butter Sauce

3/4 C. creamy peanut butter
3/4 C. heavy whipping cream
1/3 C. granulated sugar
1/4 C. light corn syrup
1/2 tsp. vanilla

Line a 6 qt. crockpot with non-stick
foil (if using regular foil, butter the
foil). Whisk melted butter & peanut
butter until combined; whisk in sugar,
cocoa powder, eggs & vanilla. Stir in
flour & salt, just until combined. Fold
in chocolate & peanut butter chips –
pour batter into crockpot & spread
evenly. Place a paper towel in between
the lid & crockpot when covering. (This
keeps the steam from dropping back
down onto the brownies). Cook on
Low heat 2 1/2 – 3 hours; brownies
are done when edges are set. Serve
hot or cool at room temperature.
Serves 8

Combine all ingredients except
vanilla, in medium saucepan. Cook,
over medium heat, stirring frequently,
until all sugar has dissolved. Remove
from heat, stir in vanilla & let cool
slightly before serving. Keep refrigerated
up to 2 weeks.

(recipe: momontimeout.com)

Carrots with Peanut Sauce

2 C. fresh baby carrots
1 C. water
1/3 C. “La Choy” Teriyaki
stir fry sauce/marinade
1 T. crunchy peanut butter
1/8 tsp. salt

Place carrots & water in medium
saucepan; cover & bring to boil
over medium heat. Cook 10
minutes until tender; drain. Add
stir fry sauce, peanut butter & salt
to carrots; stir to coat. Serves 4

(recipe: readyseteat.com)

Philly Cheesesteak Potato Skins

6 small to medium Yukon Gold potatoes
1 T. olive oil
1 tsp. Kosher salt

1/2 T. olive oil
1/2 T. butter
4 oz. roughly chopped mushrooms
1/4 tsp. Kosher salt
4 oz. deli roast beef, cut into bite-
sized pieces
1 tsp. steak seasoning
1 T. Worcestershire sauce
6 slices provolone cheese, cut into
small pieces
2 green onions, sliced

Preheat oven 400 degrees F.
Wash & dry potatoes; pierce with
a fork 2-3 times. Place on a baking
dish & drizzle with olive oil; sprinkle
with salt. Rub potatoes, making
sure skins are covered in oil. Place in
oven & bake just until fork tender,
20-30  minutes. Remove & let cool.
When cool enough to handle, scoop
out the insides, leaving a small amount
of potato flesh along the edge.

Heat olive oil & butter in medium skillet
over medium heat. Add mushrooms &
salt; cook, stirring frequently, 5 minutes.
Add roast beef, steak seasoning & Worc.
sauce; continue cooking 1-2 minutes.
Place hollowed out potatoes back on
baking sheet & fill bottoms with half of
the cheese. Evenly divide meat & mushroom
mixture among the 12 potato skins; top
with remaining cheese. Broil just until
cheese melts. Remove from oven, sprinkle
with green onions & serve immediately.
Serves 12

(recipe: momontimeout.com)

Taco Soup

1 lb. ground beef
1 T. onion powder
2 cans kidney beans (rinsed/drained)
1 can whole kernel corn
1 (15 oz) can Ro*Tel tomatoes & chilies
1 (15 oz) can tomato sauce
3 T. taco seasoning mix (or 1 pkt)
3 T. ranch dressing mix (or 1 pkt)
1 1/2 C. water

Suggested toppings (optional):
shredded cheese, sour cream,
tortilla chips, salsa, sliced avocado

Place all ingredients in large pot; stir.
Bring just to a boil over medium-high
heat. Reduce heat to Low & simmer
5-10 minutes.

(recipe: southernplate.com)

Creamy Pumpkin Pasta

8 oz. dry penne pasta, uncooked
1 C. canned solid-pack pumpkin
1/2 C. milk
3 T. chive & onion cream cheese
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 egg
1/4 C. grated Parmesan cheese,

Cook pasta accordg. to pkg. directions.
Combine pumpkin, milk, cream cheese
spread, garlic salt & pepper in medium
bowl. Cover with microwave-safe wrap,
microwave on High 1-2 minutes until
warm & cheese melts when stirred.
Slowly whisk in egg. Combine cooked
pasta, pumpkin  mixture & 2 T. Parmesan
cheese; stir to combine. Heat over Low
heat 1-2 minutes until hot. Sprinkle
remaining Parmesan cheese over top.
Serves 4

(recipe: readyseteat.com)

Sunday Casserole

2 C. cooked turkey or chicken, cubed
1/2 C. mayonnaise
1/2 C. sour cream
1 can cream of chicken soup
2 1/2 C. grated Swiss cheese
4 C. cooked rotini noodles
2 C. broccoli florets
2 T. lemon juice
salt/pepper, to taste

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
spray or line with foil. In large bowl
combine mayonnaise, sour cream &
soup. Add chicken/turkey, noodles,
2 C. cheese, broccoli & lemon juice;
mix well & pour into prepared dish. Cover
with foil & bake 45 minutes until bubbly
in center. Remove foil, top with remaining
1/2 C. Swiss cheese & bake until cheese
melts. Serves 6-8

(recipe: laughingspatula.com)

Crockpot Round Steak

2 – 2 1/2 lb. beef round steak
1 1/2 oz. pkg. onion soup mix
1/4 C. water
1 (10.75 oz) can cream of mushroom

Spray inside of crockpot with nonstick
spray. Cut steak into 5 serving-sized
pieces & place in crockpot. Pour in
soup mix, water & soup – cover &
cook on Low 6-8 hours. Serves 5

(recipe: recipesthatcrock.com)


Today our weather has decided to
go to the late November mode:
grey, rainy, chilly and a ‘balmy’
56 degrees F. Looking at the rest
of the week, it’s just going to get
colder (what do I expect? It’s

Hope you’re nice & warm, comfy
and having a great day!



Oh, my stars and garters!


If you remember my last post concerning the problems with my son’s lost Social Security card – hang on, it gets worse. I woke up around 3 a.m. Friday with the vision of the form I had filled out on the fraudulent site – (I had printed it out) – Yes, it was worse – my husband’s, my son’s AND my social security numbers were all on that form and were now in the hands of bad people. I attempted to report the rest of the mess, but the reporting companies are OFF on the weekends – let’s just say I really did NOT get much sleep. Today, after finally getting all of our numbers reported, I told my husband. He was VERY gentle and understanding (I really had NO idea HOW he would react). I went through the information on the fraud reporting flyer the Social Security employee gave me and began a very long and arduous task of trying to fill in all the forms at the various governmental sites. One site requires that you make a police report of the incident – just finished that. I know the Lord was watching over us – the officer is a lady I’ve met at Panera during Knit Nights (she crochets) – sure put me at ease. I apologized about calling her out for this but she said: “This is VERY important – they have all of your financial information!” Now we have an official police report. We also called our financial advisor who put a ‘flag’ on our account and then reassured both my husband & I that they have a LOT of security on their files. I’ll tell you – one (seemingly) innocent mistake sure can blow up in your face! Reporting to the IRS, the Soc Sec. Administration, police department, major credit reporting company (there are 3; you report to 1 and they send the report to the other 2) – I’m still not exactly sure I’ve covered all bases. I’m mentally exhausted.


3-Ingredient Peanut Butter
Mug Cake

3 T. creamy peanut butter
1 T. + 1 tsp. granulated sugar
1 large egg

Whisk all ingredients together
in an over-sized microwave-safe
mug until batter is smooth & egg
is fully whisked in. Microwave
1 minute. Let cake cook a few minutes
before eating.
Makes 1

(recipe: kirbiecravings.com)

No-Bake Pumpkin Spice Cheesecake

1 (9 inch) graham cracker crust
8 oz. cream cheese, softened
1/2 C. pureed pumpkin (canned is OK)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice*
1/4 C. brown sugar, unpacked
4 oz Cool Whip, thawed

In large bowl whip cream cheese, pumpkin,
vanilla, cinnamon, pumpkin pie spice &
brown sugar a few minutes until fluffy.
Fold in Cool Whip & mix until smooth.
Spoon mixture into crust & refrigerate
2 hours, until firm.

*If you don’t have pumpkin pie spice:
Mix together:
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. cloves
Mix together & add to pie

(recipe: skinnytaste.com)

3-Ingredient Deviled Eggs

12 large hard-boiled eggs
6 T. Miracle Whip salad dressing
cayenne pepper, to taste

Cut hard-boiled eggs in half length-
wise. Gently scoop out yolks into
a bowl (set aside egg whites). Add
Miracle Whip to egg yolks & mix
thoroughly. Place mixture into a
zip-lock bag; cut a small hole in one
of the bottom corners of the bag
(you’re using the bag as a piping
bag). Fill egg white halves where
yolks were removed. Sprinkle
cayenne pepper on top of egg
yolk mixture. Makes 24 deviled eggs.

(recipe: food.com)

3-Ingredient Turkey Breast & Gravy

1 bone-in turkey breast, thawed
3 T. butter
1 packet dry onion soup mix

Using kitchen shears cut off any excess
skin (but leave skin on breast). Rub onion
soup mix all over turkey breast & place,
breast side down, in crockpot. Place
butter in bottom of crockpot. Cover &
cook on Low 7 hours. When cooked,
remove from crockpot & let rest on a
cutting board or platter (you can also
tent it with foil to keep the heat in) for
10 minutes. While it’s resting, time to
make the gravy!

2 T. cornstarch
2 T. water

Pour juices from crockpot through a
mesh strainer & into a saucepan. In a
small bowl mix cornstarch & water until
smooth. Add cornstarch mixture into
saucepan with drippings & whisk over
medium-high heat. Gravy will thicken
in about 5 minutes; add salt/pepper, to
Slice turkey breast & serve with gravy.
Serves 6-8


Crumb-Coated Ranch Chicken

2/3 C. Ranch salad dressing
2 c. coarsely crushed cornflakes
1 T. Italian seasoning
1 tsp. garlic powder
4 boneless, skinless chicken breast
halves (6 oz, ea)

Preheat oven 400 degrees F.
Place salad dressing in shallow bowl;
in separate bowl mix cornflakes,
Italian seasoning & garlic powder.
Dip chicken in dressing then in corn-
flake mixture, patting to help coating
adhere. Place on greased baking
sheet & bake 30-35 minutes until
it reaches 165 degrees F. Serves 4

(recipe: tasteofhome.com)

Baked Nacho Casserole

1 C. chopped green bell pepper
1 C. chopped red onion
1 lb. lean ground beef
1 (15 oz) can black beans,
1 (10 oz) can Ro*Tel diced
tomatoes & green chiles, drained
1 C. mayonnaise
1 C. frozen whole kernel corn
1 tsp. chili powder
4 oz. baked tortilla chips, crushed &
divided (4 oz= about 4 C.)
1 C. shredded sharp Cheddar cheese
3 C. shredded lettuce
1/3 C. sour cream
1/4 C. sliced black olives
chopped cilantro (optional)

Preheat oven 350 degrees F.
Spray a 8 X 8″ glass baking dish
with nonstick spray; set aside.
Spray large skillet with nonstick
spray; heat over medium heat &
cook pepper & onion, stirring,
until softened, about 5 minutes.
Remove from pan; add beef &
cook until meat is browned &
crumbled. Add vegetables,
black beans, drained Ro*Tel,
mayonnaise, corn & chili
powder to skillet; stir until
combined. Place half of meat
mixture in prepared dish; top
with half of tortilla chips. Place
remaining meat mixture over
chips. Cover with foil & bake
25 minutes. Remove foil;
top with remaining chips & cheese.
Bake, uncovered, 5 minutes until
cheese melts. Serve with lettuce,
sour cream & sliced olives on side.
(garnish with cilantro, if desired)
Serves 6 (about 1 1/2 C. each)

(recipe: mrfood.com)

Sauteed Zucchini & Tomatoes

1 T. canola oil
4 small zucchini, sliced (about 4 C.)
1 (14.5 oz) can stewed tomatoes,
1/4 tsp. salt
1/8 tsp. black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes until tender; stirring
occasionally. Add undrained tomatoes,
salt & pepper. Break up tomatoes with
spoon; cook 2 minutes more until hot.
Serves 4

(recipe: readyseteat.com)

Pumpkin Pie Cupcakes

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

whipping cream

Preheat oven 350 degrees F.
Grease 12 cupcake cups
In bowl mix together flour, pumpkin
pie spice, salt, baking powder/soda.
Mix pumpkin puree with sugar, eggs,
vanilla & evap. milk. Add dry ingredients
to wet & mix until evenly combined.
Fill muffin cups with 1/3 C. mixture in
each cup. Bake 20 minutes. Let cool in
pan 20 minutes then remove & cool
completely. Top cupcakes with whipped
cream & dust tops with cinnamon or
pumpkin pie spice before serving.
Makes 12

(recipe: omgchocolatedesserts.com)

Needless to say I haven’t got much
knitting done – a bit too stressed. Did finish
another book and went to the library
today to pick up a few more.

Our gas went up Sunday, to $2.39/9 but
today it was back down to $2.29/9 so I
filled up (yay).

Weather-wise, it’s OK for Fall: hovering
between the 50’s & 60’s, sunny & at
times a little wet, but OK. I remember
when I was a kid, Trick or Treating was
ALWAYS a gloomy, windy and VERY
RAINY night – no exceptions! Seems
strange to think that’s coming up this
weekend – since we live on a major
highway, we never get any kids (which,
I guess, can be a good thing).

Hope YOU’RE having a MUCH BETTER
week than I am – stay healthy!



Still leary . . .


After yesterday’s fiasco with the Social Security fraud/mess I’m STILL VERY leary going on any sites. There is one more site we need to report this to, but I’m waiting for my son’s input before I type in ANYTHING! (it’s the Internet Crimes Complaint Center (through the Federal Govmt) – just READING the form gave me the creeps! SO afraid to enter any data!

Ever have one of those nights/days where you just don’t sleep? I went to sleep around 1:30/2 a.m. after reading my book. Woke up around 5 something a.m. and couldn’t get back to sleep so finished the book & knit a bit. Tried to go back to sleep – think I got around 45 minutes before I was wide awake again . . . this time I gave up & went on my computer. The next newsletter for Nov/Dec. is due for my special needs group in a little over a week and that was playing on my mind. Good news: I’m pretty much done with the layout, next comes the printing, etc. Our December issue is packed full of information which means this particular issue requires lots more attention than a regular ‘every 2 month’ issue. Our group is collecting non-perishable goods for our missionary, collecting scarves, hats, mittens & socks for a homeless shelter in the local area and also working on our program for the Christmas ‘Gathering’ (read that: dinner & a program). It all seems so RUSHED – not quite ending October and I’m already planning for DECEMBER! Oh well . . . part of the ‘job’, I guess.


Pumpkin Delight Dessert

1 C. flour
1/2 C. butter, softened
1/2 C (plus 1/4 C.) chopped pecans
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
3 C. Cool Whip, divided
2 1/2 C. milk
3 (3.4 oz, ea) pkgs. white chocolate instant
pudding mix
(or vanilla)
1 (15 oz) can pumpkin puree
1 tsp. pumpkin pie spice

Preheat oven 350 degrees F.

Layer 1:
Mix flour, butter & 1/2 C. pecans together;
press into a greased 9 X 9″ or 9 X 13 baking
dish. Bake 15 minutes; remove & let cool.

Layer 2:
Blend cream cheese & powdered sugar. Add
1 C. Cool Whip then spread over cooled crust.

Layer 3:
Mix milk, pudding mix, canned pumpkin,
pumpkin pie spice & 1 C. Cool Whip until
smooth. Spread over layer 2

Layer 4:
Spread remaining 1 C. Cool Whip over top &
sprinkle with remaining chopped pecans.
Let chill 3 hours or until set

(recipe: lilluna.com

Baked Pepperoni Pizza Dip

2 (8 oz, ea) pkgs cream cheese,
room temp.

1/2 C. sour cream
1 C. mozzarella cheese, shredded
(more for topping)
1 C. pepperoni, sliced into halves
(extra whole slices for topping)
1/4 C. chopped basil
2 T. olive oil

tortilla chips
sliced bread
party bread rounds

Preheat oven 375 degrees F.
In large bowl mix cream cheese,
sour cream, mozzarella, pepperoni,
basil & olive oil – place in a casserole
dish & smooth top evenly using the
back of a spoon. sprinkle extra
mozzarella cheese & cover top. Place
whole pepperoni rounds on top.
Bake 25 minutes until bubbly & cheese
has melted. Serve hot. Serves 6-8


Crockpot Tuscan Chili

1 lb. Italian sausage
1 onion, chopped
1 (14.5 oz) can diced tomatoes,
1 green pepper, chopped
1 yellow pepper, chopped
1 (6 oz) can tomato paste
1 (15 oz) can cannellini beans,
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves

1 1/2 C. (Kraft) shredded 5-
cheese blend

Crumble sausage into large skillet;
add onion & cook until browned,
stirring frequently. Drain & transfer
to crockpot. Add tomatoes, peppers
& tomato paste; mix well. Stir in
beans. Cover & cook on Low 3 1/2 – 4
hours (or High 2 1/2 -3 hours). Stir in
herbs; cover & cook on High 10 minutes.
Stir & serve topped with cheese.
Serves 6 (1 C. each)

(recipe: kraftrecipes)

Reuben Crescent Bake

1 tube crescent rolls
8-10 slices Swiss cheese
3/4 lb. sliced deli corned beef
1/2 C. Thousand Island salad dressing
1 (14 oz) can sauerkraut, drained &
1 egg white, lightly beaten
1/2 tsp. caraway seeds (optional)

Preheat oven 375 degrees F.
Unroll crescent roll dough; place half
in a baking dish sprayed with nonstick
spray; seal perforations. Bake 8-10
minutes until golden brown. Remove
from oven; layer half of cheese on top.
Layer all of corned beef. Combine
1,000 Isl. dressing & sauerkraut &
spread over corned beef, top with
remaining cheese. Top with rest
of crescent dough, seal perforations.
Brush top with beaten egg white &
sprinkle top with caraway seeds
(if using). Bake 12-16 minutes until
top crust is golden brown. Let stand
5 minutes before cutting. Serves 4

(recipe: Mary Free-Mary’s Recipe

30-Minute German Beer Cheese


4 T. unsalted butter
1 carrot, finely chopped
1 large yellow onion, diced
2 cloves garlic, minced
1/4 C. flour
1 C. milk
1 C. Half & Half
1 (16 oz) bottle beer
1 T. Dijon mustard (or stone-ground)
10 oz. sharp Cheddar cheese, shredded

Melt butter in large pot over medium heat.Add
carrot, onion & garlic – saute 10 minutes. Add
flour & stir well. Cook, stirring frequently,
3 minutes until flour turns golden brown.
Combine milk & Half & Half; slowly pour into
flour mixture, whisking constantly until
combined. Turn heat up to Medium-High &
add beer & mustard. Bring to boil, whisking
frequently until foam subsides. Simmer on
Low heat 10 minutes until thick. Remove
from heat & whisk in cheese, a handful
at a time. Taste & adjust salt/pepper, as


Pumpkin Quick Bread

3 1/2 C. flour
3 C. granulated sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 C. vegetable oil
4 eggs
2/3 C. water
1 (15 oz) can pumpkin

Preheat oven 350 degrees F.
Mix all dry ingredients together;
mix all wet ingredients together,
separately. Make a well in the dry
ingredients & add in wet ingredients;
blend together. Grease & flour 3
large bread loaf pans. Pour batter
into pans & bake 45-55 minutes
(watch closely so it doesn’t get too


Roasted Winter Squash Medley

1 T. onion powder
1 T. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. cayenne
1/2 tsp. kosher salt
2 tsp. brown sugar
2 lb. mixed winter squash: butternut,
kobocha, etc) peeled & cut into 3/4 –
1 inch cubes
1 T. unsalted butter, melted
1 T. olive oil

Preheat oven 400 degrees F.
In small bowl combine onion powder,
garlic powder, smoked paprika, cayenne,
salt & brown sugar. In large bowl toss
squash with butter & olive oil. Add 1 T.
of spice mixture to bowl & toss well to
coat. Place squash on a sheet pan lined
with parchment & bake 40-45 minutes,
tossing every 15 minutes to allow for
even browning. Sprinkle with 1 1/2 tsp.
more of spice mixture. Toss gently to coat
& serve hot. Serves 4

(recipe: skinnytaste.com)

Amazing Puff Balls

1 (8 oz) pkg. sliced pepperoni,
diced into tiny pieces
1 (8 oz) pkg. cream cheese
2 (10 1/8 oz) pkgs. refrigerated
crescent dinner rolls

Preheat oven 350 degrees F.
Remove rolls from pkg; separate
into individual triangles. Flatten
each triangle & slice it into 3
small triangles. Mix diced
pepperoni into cream cheese-
mix very well so that all pepperoni
pieces are mixed in. Place a small
spoonful of pepperoni mixture &
place in middle of each roll/triangle.
Pinch up all sides around filling &
place on a cookie sheet; repeat
with rest of mixture & rolls. Bake
11 minutes. Let cool a few
minutes before serving.
Makes 48 ‘puffs’

NOTE: Poster remarked that
she used “Garlic Butter” crescent
rolls & sprinkled some shredded
Parmesan cheese into the filling
before filling the triangles.

(recipe: food.com)


Our weather is still the same Fall-
in the 50’s, a little gloomy but the
leaves are turning gorgeous colors
and falling all over the yards. We
have had a really cute dark grey cat
with a white face & ‘boots’ visiting
our yard but ‘it’ runs away the minute
you open the porch door – awww, darn.
The buck deer has not returned – I got
to thinking about it – he did the same
thing last year-came once and then
no more. That’s OK, it gives me an
opportunity to check out the yard
many times a day (just hoping . . .)

Reading another Catherine Coulson
book: “Double Jeopardy” (2 books in
one) – I really like the way she writes!
(yep – another murder/mystery).

Have a Great FALL DAY!!!



Oh, No . . . Not AGAIN!


Do you ever feel like you’ve dropped into a BIG HOLE? That was my stomach about 2 hours ago. Let me explain: middle son lost both his birth certificate and Social Security card – not a problem, right? I went on line & applied for a new birth certificate (didn’t even KNOW you could do that ON LINE!) It came in the mail yesterday. Today I get the brilliant idea that maybe we could do the same for the Soc Sec card – DO NOT EVER DO THAT! (do you remember my credit card fiasco of about 3 weeks ago? Where I ended up charging something to my credit card only to have that company charge me $$$ without my permission, a month later?) You guessed it – sort of. I typed in (under search) social security card replacement – and there was a site title: Social Security Card Replacement so I clicked on it, filled in the form, CHARGED $39.00 to my credit card and waited – I printed out the form but then thought: NOW what? Are they going to MAIL the card? Son was getting really impatient & insisted we just GO to Soc. Sec. and do it – so we did. The very nice lady there, after my commenting on the charges on line, said SOCIAL SECURITY DOES NOT CHARGE FOR ANY CARDS – REPLACEMENT OR NEW!! You guessed it – BIG HOLE in the pit of  my stomach! She gave us a flyer with information on what to do next to protect son’s Soc Sec. #. I’m still sick over it. Came home, he called the phone # on the flyer & reported it, I went on line to the Federal Trade Commission (also in the flyer) and reported it there then went to the bank to (hopefully) get my money back off my credit card. A half hour later, I’m good on the card – had to cancel that one and they’ll issue a new one, my monies are back in my account. WHAT A MESS! The bank lady, when looking over the paperwork I had printed out (from the fraudulent site) said that she had lost HER Soc Sec. card recently and the form she filled out looked identical to the one I did – these crooks are good at what they do. Makes me NEVER want to do any transactions ON LINE EVER AGAIN! All I could think was I must have the word GULLIBLE in huge letters on my forehead. (the bank lady did say that it’s a good thing we were ‘on it’ so quickly; hopefully the bad guys haven’t done anything using his identification.)


Pumpkin Corn Pudding

3 eggs
3 T. melted unsalted butter
(plus more to butter dish)
3/4 C. canned pumpkin puree
(not pumpkin pie filling)
3/4 C. heavy cream
2 T. flour
1/2 tsp. salt
1 tsp. baking powder
4 tsp. granulated sugar
2 C. canned corn, drained
(fresh or frozen kernels can
also be used)

Preheat oven 350 degrees F.
Place large pot of water
to boil. Butter a 1 1/2 qt. casserole
dish. In medium bowl mix eggs,
butter, pumpkin puree & cream. In
large bowl mix flour, salt, baking
powder & sugar. Mix egg mixture
into flour mixture then stir in drained
corn, mixing evenly – pour into
prepared dish. Place dish into a
larger baking dish or pan & pour
hot water into larger pan, filling about
halfway up the side of pudding dish.
(this is called a ‘water bath’ – will
help keep the pudding moist & creamy
as it bakes). Bake 50-55 minutes until
a toothpick inserted into center comes
out clean. Remove from oven & let
cool 10 minutes before serving.
Serves 6-8

(recipe: fromthepod.com)

Lasagna Soup

1 (14 oz) pkg. sweet Italian chicken
sausage, casings removed
1/2 onion, chopped
2 crushed garlic cloves
4 T. chopped fresh parsley, divided
3 C. chicken broth
2 1/2 C. water
2 C. quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz. broken lasagna noodles


6 T. shredded mozzarella cheese
1/2 C. ricotta cheese
3 T. grated Parmesan cheese
2 T. chopped fresh parsley
1/4 C. fresh chopped basil

Heat large soup pot of Dutch oven
over medium heat; spray insides
with nonstick spray & add sausage.
Cook until browned, 4-5 minutes.
Add chopped onion & garlic, cook
2-3 minutes. Add parsley, broth,
water, marinara sauce, bay leaves
& black pepper – bring to boil. Cover
& reduce heat – simmer 30 minutes.
In medium bowl combine ricotta,
Parmesan & 2 T. parsley; mix. Add
broken pasta & cook, uncovered,
according to pasta pkg. directions.
Divide soup between 6 bowls &
top each with 2 T. ricotta cheese
mixture, mozzarella, pepper & fresh
basil. Makes about 8 Cups.

(recipe: skinnytaste.com)

Cinnamon Sugar Pumpkin Muffins

1/4 C. unsalted butter, softened
1/2 C. granulated sugar
1/4 C. brown sugar
1 large egg
1 tsp. vanilla
1 C. canned pumpkin puree
1/4 C. milk
1 1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice

3 T. unsalted butter, melted
1/4 C. granulated sugar
1 1/2 tsp. cinnamon

Preheat oven 375 degrees F.
Prepare 2 mini muffin pans with
nonstick spray or mini-muffin liners.
In stand mixer cream butter & sugars
until combined. Add egg, vanilla,
pumpkin & milk; mix until combined
well. In small bowl gently combine
flour, baking powder, baking soda,
salt & pumpkin pie spice. Add flour
mixture into pumpkin mixture slowly,
moving until just combined. Divide
mixture into muffin tins evenly, about
1 T. per muffin cup. Bake 10 minutes.
Remove to wire rack to cool.

In shallow dish mix cinnamon &
sugar. In separate shallow dish
melt butter. Dip tops of each muffin
in butter then roll in cinnamon/sugar.
Place on rack to set a few minutes.
Makes 48 mini muffins

(recipe: Courtney Luper -Facebook)

Pasta & Garlic Shrimp

1/2 C. chopped garlic
(2 heads)
1 C. olive oil
1 C. white wine
salt/pepper, to taste
1 lemon, juiced
5 chili peppers (dried)
2 lb. medium-large peeled
5 T. chopped basil (optional)
1/2 lb. spaghetti
2 T. salt

In small saucepan over medium-
low heat add oil & 1/2 tsp. salt;
stir occasionally until it comes to
a simmer. Adjust heat to lowest
setting to keep at gentle simmer.
Add garlic & cook, stirring occasionally,
until garlic is pale golden, about 20
minutes. Add lemon juice, simmer until
most of juice has been absorbed into
garlic, 5 minutes. Stir in chili peppers
& wine – taste to check salt level (add
more, if desired). Keep pan on very
low heat. In large heavy skillet on
medium-high heat add 2 T. oil mixture
but NO garlic. Add shrimp to skillet,
sprinkle generously with salt/pepper &
stir gently/continuously until shrimp
are cooked, 8 minutes. Add garlic sauce.
Cook pasta accordg. to pkg. directions.
Drain pasta into a collander – do not
rinse with water. Scoop pasta
into a deep serving platter; top with
garlic/shrimp mixture. Sprinkle top with
basil & serve. Serves 8

(recipe: peasandpeopnies.com)

Sticky BBQ Meatballs

1 lb. ground beef
1 egg
1 tsp. yellow mustard
1 small shallot, chopped
1/3 C. plain breadcrumbs
salt/pepper, to taste

1 C. bbq sauce
1 tsp. smoked paprika
2 T. Worcestershire sauce
1/4-1/2 tsp. salt

Mix all meatball ingredients in large
bowl & shape into small meatballs.
Heat a non-stick frying pan over
medium-high heat & add some oil.
Cook meatballs until browned on
outside & entirely cooked through.
Once meatballs are cooked, mix all
sauce ingredients. Add meatballs
& sauce to crockpot & cook, on
Low, 3-4 hours. Serves 30

(recipe: savorynothings.com)

Zippy Sausage Spread

1 lb. bulk Italian sausage
1 (10 oz) can diced tomatoes &
green chilies, drained
8 oz. cream cheese, cubed

Cook & stir sausage until no
longer pink; drain. Stir in
tomatoes & cream cheese; cook
& stir until cheese has melted.
Serve warm. Makes 3 C.

(recipe: food.com)

Crockpot Lava Cake

1 box devil’s food cake mix (regular
1 2/3 C. water
3 eggs
1/3 C. canola oil
2 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
2 C. (12 oz) semisweet chocolate chips

In large bowl combine cake mix, water,
eggs & oil; beat using elec. mixer on
Low speed 30 seconds. Beat on medium
speed 2 minutes; transfer to a greased
4 qt crockpot. In another bowl whisk
milk & pudding mix 2 minutes. Let
stand 2 minutes until soft-set then spoon
over cake batter. Sprinkle top with choc.
chips, cover & cook on High 3-4 hours
until a toothpick inserted into center
of cake comes out with moist crumbs.
Makes 12 servings.

(recipe: tasteofhome.com)

Our weather is still in the 60’s, sunny with
occasional rain – that’s OK.

Gas prices are still running at $2.29/9

Working on two afghans now: one is
all white and kind of fussy, knit-wise.
I started another one yesterday with
a really easy pattern (variegated yarn),
4 rows per pattern, so we’ll see how
that goes. I delivered the last 4 afghans
Tuesday and the Crisis Pregnancy center
lady was super happy with all of them

That’s my ‘Tales of Woe’ for the day; I know
this will all sort itself out – eventually, it’s
just weighing heavily on me that it was MY
mistake causing my son’s grief. Yep-time to
pray on it, for sure!



RESTING! JUST resting!


Had a fun (but busy) weekend; Saturday husband & I attended an annual fund raiser for a friend’s son – great food and got to see some of the people we both used to work with at good old Michigan Bell Telephone Company! Sunday was HECTIC! Went to Sunday School, quickly left/came home/changed clothes & went to grandson’s last football game (45 min. away). It was a COLD one out there (46 degrees F) and they lost: 27 to 0, but at least we were THERE and got to see son & grandson! Came home, took a very brief nap (didn’t sleep well the night before), changed clothes & went to choir practice & evening service. Husband had a great idea that afternoon: we stopped for Jet’s (square deep dish) pizza so there was enough for lunch/dinner AND a little for ‘brunch’ today! YAY! Let’s just say I REALLY slept in today – husband came (at 8:30) to ask if I was OK – you’re REALLY sleeping LATE! (My thoughts? “YEP – why didn’t you just leave me sleep some  more?” but I got up). Have NO plans for the day other than making dinner and probably knitting some so finally caught up on the 87 emails & one entire day of Facebook – whew! That took some TIME! We were VERY lucky over the weekend as other places near us got some S-N-O-W (not a lot, just a dusting) – SO GLAD we DIDN’T!! That stuff comes soon enough – just not ready for it YET!


Pumpkin Oatmeal Choc.

Chip Cookies

1 C. butter
1 C. brown sugar
1 C. sugar
1 egg
1 tsp. vanilla
1 C. canned pumpkin puree
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 C. instant/quick cooking oats
1 C. milk chocolate chips
1/2 C. semi-sweet chocolate chips

Preheat oven
Place butter, brown sugar & gran sugar
in mixer or large mixing bowl. Beat until
light & fluffy, about 3 minutes. Add egg &
mix to combine. Add pumpkin puree &
vanilla; mix to combine. In another
medium-sized bowl combine flour, baking
soda, cinnamon & salt; toss with fork. Add
oats to dry ingredients mix & then add to
creamed ingredients in mixer. Add both
choc. chips & mix on Low speed until all
is incorporated. Spray cookie sheet with
nonstick spray. Using two spoons (or small
scoop) place round balls of dough on sheet.
Bake 12-15 minutes. Makes 48 cookies

(recipe: jamiecooksitup.net)

Crockpot Chicken Tortilla Soup

4 boneless skinless chicken thighs
1 (10 oz) can diced tomatoes & green
chilies, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
4 C. tortilla chips
3/4 C. Mexican-style shredded

Place chicken in crockpot; add all other
ingredients (except tortilla chips & cheese).
Cover & cook on Low 4-5 hours (or High
2-3 hours). Using a slotted spoon, remove
chicken, cool slightly then shred & return
to pot & stir. Crush tortilla chips. To serve:
place some chips in bottom of bowl, ladle
soup on top & sprinkle with cheese.
Serves 8 (1 C. each)

(recipe: Kraft recipes)

Creamy Corn Salad

1 (15 oz) can whole kernel corn,
1 medium tomato, seeded/diced
2 T. chopped green onions
1/3 C. mayonnaise
1/2 tsp. dried basil (optional)

Mix all ingredients in small bowl;
season with basil or other herbs;
salt/pepper to taste. Cover &
refrigerate until ready to serve.

(recipe: Mary Free-Mary’s Recipe

Zucchini Bundt Cake w/Orange Glaze

1-2 zucchini (need 3 C. grated)
2 1/2 C. flour
2 1/2 tsp. baking powder
1/2 tsp. cinnamon
3 large eggs, room temp.
1 1/4 C. sugar
12 T. butter, melted/cooled slightly
1 T. orange zest
2 T. fresh orange juice

Orange Glaze:
1 C. powdered sugar
1 tsp. orange zest
3 T. fresh orange juice

Preheat oven 325 degrees F.
Squeeze grated zucchini in a kitchen
towel to remove excess water – measure
out 3 C. Grease & flour a 6 C. Bundt pan.
Whisk flour, baking powder & cinnamon.
Stir eggs & sugar together; gradually mix
in melted butter, zucchini, orange zest &
juice. Stir mixture into flour mixture until
just combined – pour into prepared pan.
Bake 55-65 minutes until a toothpick
inserted into center comes out clean. Let
cake cool on wire rack 10-15 minutes before
inverting cake pan & turning cake onto a
wire rack – cool an additional 30 minutes
before glazing.
Whisk glaze ingredients together & drizzle
over slightly cooled cake. If glaze is too
thick, add more orange juice – if it’s too
thin, whisk in more powdered sugar.

(recipe: momontimeout.com)

Lemon Dill Potatoes

1 1/2 lb. small potatoes
3 T. butter, melted
2 tsp. snipped fresh dill
2 tsp. lemon juice
1/4 tsp. pepper
1/2 tsp. salt
1/4 C. Parmesan cheese, grated

Place potatoes in a large pot of
water; bring to boil. Reduce heat
& cook, uncovered, 15-20 minutes
until tender. Drain & return to
pan. Mix remaining ingredients
& drizzle over potatoes – toss to
coat. Serves 4

(recipe: realhousemoms.com)

Cheesy Garlic/Butter Noodles

2 1/4 C. shell pasta
2/3 C. shredded mozzarella cheese
2 T. butter, melted
2 T. grated Parmesan cheese
2 tsp. minced fresh parsley
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Cook noodles accordg. to pkg.
directions; drain. Add remaining
ingredients & mix until cheese
is melted. Serves 4

(recipe: julieseatsandtreats.com)

Crockpot Chicken & Sweet Potatoes

2 chicken breasts, cut into 1 inch pieces
2 sweet potatoes, peeled/cubed
1 can chicken broth
1 tsp. salt
1 1/2 tsp. black pepper
1 T. minced onion

Place all ingredients in crockpot; cover
& cook on Low 8 hours. Serves 4-6

(recipe: stockpilingmoms.com)

Pumpkin Spice Muffins

2 C. Bisquick
1/2 C. canned pumpkin (not
pumpkin pie mix)
1/4 C. sugar
1/4 C. milk
1/4 C. vegetable oil
1 T. pumpkin pie spice
1/2 tsp. ground cinnamon
1 egg
1/2 C. raisins

Preheat oven 400 degrees F.
Grease bottoms only of 12 regular-
sized muffin tins (or place paper liners).
Stir all ingredients (except raisins) just
until moistened; stir in raisins & fill
muffin cups about 3/4 full. Bake 10
minutes until golden brown. Immediately
remove from pan. Makes 12 muffins

(recipe: Carol-“Betty Crocker”)


Our weather is supposed to warm up a
little in the next few days – up to a High
of 67 on Wednesday, then showers &
colder temps.

Gas prices have dropped again (YAY!)
to $2.29/9 – I did see some CASH ONLY
prices at around $2.18/9 – that’s

Hope you’re staying warm & cosy –
just finished another book by
Catherine Coulter: “The Cove” and
beginning the next “The Maze” (this
one is a 2-books in one). I like her
writings – murder/mystery.

Enjoy your day!


He Came BACK!!!


This is the same buck that came to our yard last year about this time!


This is him last year – you can tell he’s grown (as far as I can

see he’s a 7 point buck)

I was THRILLED to see him last evening taking a little rest under our old swing set; he was there a good 45 minutes before getting up to go eat some grass (couldn’t get a standing photo this time). Since we live on a MAJOR (read that 45 MPH) street, I’m AMAZED he’s still alive! He looks very healthy – sure hope he comes back again.



This is the latest baby blanket; I get to deliver them next Tuesday (This stitch is called “Cluster Ribs”)


Pumpkin Pie Fudge

3/4 C. unsalted butter
3 C. sugar
2/3 C. evaporated milk
1 C. canned pumpkin
2 T. light corn syrup
2 1/2 tsp. pumpkin pie spice
9 oz. white chocolate chips
7 oz. marshmallow fluff
1 tsp. vanilla

Melt butter over medium heat in
medium saucepan; stir in sugar,
milk,pumpkin, corn syrup &
pumpkin pie spice – increase heat
to medium-high. Cook, stirring
constantly, until mixture comes
to a boil; continue cooking, stirring
constantly, until a candy thermometer
reads 234 degrees F. (soft-ball stage).
Remove pan from heat; stir in white
chocolate, marshmallow fluff & vanilla
until well blended. Line a 9 X 9″ baking
dish with foil & lightly spray with nonstick
spray. Spread fudge in bottom of pan &
spread evenly. Let stand 2 hours until
completely cool then cut into squares.

(recipe: amandascookin.com)
Italian Sausage & Gnocci Soup

1 lb. Italian sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
6 C. beef broth
1/2 C. red wine
1 (14.5 oz) can petite-diced tomatoes
1 C. chopped carrots
1 (8 oz) can tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 medium zucchini, chopped
1 (16 oz) pkg. potato gnocchi
Parmesan cheese, optional

In large soup pot brown & crumble
sausage; remove from pot (reserve
1 T. drippings & discard rest of
drippings). Saute onion & garlic in
reserved drippings until onion is soft.
Stir in beef broth, wine, tomatoes,
carrots, tomato sauce, basil, oregano
& cooked sausage; bring to boil. Reduce
heat to simmer & cook, covered, 30
minutes. Skim any fat off top of soup.
Stir in zucchini; simmer, covered, 20
minutes. Add gnocci & cook, uncovered,
until gnocci begin to float, 3-5 minutes.
Sprinkle each serving with Parmesan
cheese, if desired. Serves 6-8

(recipe: realhousemoms.com)

Roasted Zucchini, Onions, Peppers &

2 medium zucchini or summer squash,
sliced 1 inch thick
1 large sweet onion, cut into 1 inch strips
2 medium red/yellow/orange and, or green
bell peppers, cut into 1/2″ strips
2 T. olive oil
2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. cayenne
2 medium tomatoes, cut into chunks
2 T. chopped fresh mixed herbs (basil,
parsley, thyme, rosemary, sage,cilantro)
or 2 tsp. dried

Preheat oven 425 degrees F.
Place zucchini, onion & bell pepper in a
bowl, drizzle with olive oil, season with
salt/pepper & cayenne. Use a slotted
spoon to transfer to rimmed baking sheet
& add tomatoes to the bowl. Roast sheet
20 minutes, remove & toss. Add tomatoes
with juices & cook an additional 10-15
minutes until all veggies are tender. Toss
with fresh herbs before serving. Serves 4

Note; If using dried herbs, add them in
with tomatoes. If you would rather the
zucchini be more firm, wait to add it
in the second part of the roasting with
the tomatoes.

(recipe: deepsouthdish.com)

Philly Cheese Steak Stuffed Peppers

2 lb. sirloin steak, cut into thin strips
3-4 bell peppers, halved & seeded
1 large onion, thinly sliced
steak seasoning
thinly sliced Provolone cheese
(the amount depends on how many
peppers you are making – 1 slice
per pepper)
3 T. olive oil
1 T. butter

Preheat oven 400 degrees F.
Season steak with steak seasoning. In
large pot (big enough to hold halved
peppers) fill with water half-way; bring
water to boil. Once water is boiling
place peppers in water & boil 4-5
minutes. Remove peppers & allow to
drain on paper towels until ready to
Heat large nonstick pan over medium-
high heat. Add 1 T. olive oil & 1 T. butter;
once melted & pan is hot add sliced
onion, sauteeing until onion is slightly
browned. Remove from pan & place
last 2 T. oil in pan. Add seasoned steak
& saute 2-3 minutes, only turning once
(1 to 1 1/2 minutes per side). Place
sliced steak into pepper halve, add
onion & top off with cheese. Bake
15 minutes until cheese is melted.

(recipe: everydaymadefresh.com)

Almond Joy Brownies

3/4 C. butter (1 1/2 sticks)
1 1/2 C. sugar
3 eggs
1 tsp. vanilla
1/2 C. cocoa powder
3/4 C. flour
1/2 tsp. baking powder
 pinch of salt

Coconut Filling:
1 C. sweetened condensed milk
1 C. powdered sugar
3 C. shredded coconut, unsweetened
1/4 C. whole almonds

Chocolate Glaze:
4 oz. bittersweet chocolate, chopped
1 T. butter
1/2 C. heavy cream

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. In large saucepan melt
butter over medium heat; remove from
heat & stir in sugar, eggs & vanilla, mix
until thoroughly combined. Mix in
cocoa powder, flour, baking powder &
salt until well blended. Pour batter into
prepared pan. Bake 35-40 minutes. Remove
from oven & let cool in pan before topping.

Coconut Filling:
In medium bowl mix sweetened condensed
milk, shredded coconut & powdered sugar
until well combined.

Chocolate Glaze:
Place chopped chocolate & butter in medium
bowl. In small saucepan heat heavy cream
until it begins to simmer; remove from heat
& pour cream over chocolate. Let stand
1-2 minutes then whisk until smooth. Let
cool slightly before topping brownies.
To Assemble:
Scoop coconut filling onto cooled brownies &
spread in even layer using a spatula. Sprinkle
almonds on top then pour chocolate glaze
on top, spreading out in an even layer. Let
cool completely in refrigerator before
slicing & serving. Serves 9

(recipe: realhousemoms.com)

Brown Sugar Pulled Chicken

2 lb. chicken breast
3 tsp. soy sauce
3 T. balsamic vinegar
1 T. Worcestershire sauce
1 tsp. chili powder
1 tsp. paprika
1/3 C. brown sugar

Place all ingredients in crockpot; cook
on Low 2 hours. Using a fork, shred
chicken into small pieces. Serve on
salad, rice or buns.

(recipe: Crockpot Ladies)

3-Ingredient Nacho Dip

2 (8 oz, ea) pkgs. cream cheese
2 (15 oz, ea) cans Hormel
Chili (with or without beans)
1 (8 oz) bag shredded cheese,
(4 C.) – Nacho cheese was
suggested by poster

Unwrap & place both pkgs. cream cheese
on bottom of a glass 8 X 8″ square
baking dish; cover with both cans
chili, smooth out. Top with shredded
cheese. Microwave until cheese in
center is bubbling.
Serves 10

(recipe: food.com)

Butterscotch Fruit Dip

2 (10-11 oz, ea) pkgs. butterscotch chips
2/3 C. evaporated milk
2/3 C. chopped pecans
1 T. rum extract

apple & pear wedges, for dipping

In 1 1/2 qt. crockpot combine butterscotch
chips & milk. Cover & cook on Low 45-50
minutes until chips are softened; stir until
smooth. Stir in pecans & extract. Serve
warm with cut fruit. Makes about 3 C.

(recipe: tasteofhome.com)


Weather’s fine – 60 degrees,
sunny & windy – typical Fall for

Hope you’re having a GREAT
Fall day!



Well it started OUTgood, anyway . . .

confused lady

You know how you START out your day and it’s going well? That was my day – earlier. Got the remaining grocery shopping/dollar store/bank trip done in record time. Decided today was the day to do the ‘house bills’; sat down and noticed I had TWO AT&T U-Verse bills, not one – OK . . .turns out one was to remind us that they are going paperless and we have to sign up on their site – that was the ‘beginning’ of the nightmare. Start to go to site & notice my browser is taking FOREVER to do anything – mention it to husband who tells me I haven’t cleaned out my ‘browser history/cache’ in over a month (apparently it was overloaded, causing lag in computer speed). Get that all done, get on their site only to be told I have to log in with a ID # – I don’t have one! OK – they need me to change my log in codes . . . OK, do that; they will SEND ME VIA EMAIL a code to type in to complete this change . . . OK . . . Go to my email, attempt to sign in, keep getting rejected (UGH!) Finally husband hears me ranting and steps in: apparently when I had to change the code for the AT&T U-VERSE account it also changed my EMAIL sign in! UGH!!! Type in the ‘new’ U-Verse sign in password and it worked, got the ID #, proceeded with paying house bills – WHAT A MESS! (Like the TV commercials, next comes the phrase: “But WAIT . . . THERE’S MORE!). Middle son takes a trip to the Secretary of State (while I’m going through the above mess) to take a Commercial Drivers Test. He calls home telling me he needs his Birth Certificate and Soc. Sec. card – he’ll come home & pick them up. OK . . . I go to where I have both stored and NEITHER ONE are there! What does that mean? It probably means that the last time said son needed them (like always) I probably reminded him to NO LOSE THEM and, somehow he didn’t bring them back to me for storage! GREAT! Normally that wouldn’t be a big problem BUT he was born in DETROIT, which means he will have to go THERE to get a copy of said Birth Certificate then go to the Soc. Security office here to get a new copy of his card – great, right? Sigh . . . . (LOVE my son, but with his ADHD – Attention Deficit Hyperactivity Disorder he’s very scattered/unorganized ALL THE TIME!). Crazy day after all . . . finally got the bills paid, printed out the form for his Birth Certificate application and now (for some BRAIN REST for ME) I’m writing to you! Sorry the recipes are in such big print – can’t seem to be able to change that! UGH!


2-Ingredient Pumpkin Cake
with Cider Glaze

1 box yellow cake mix
1 (15 oz) can pumpkin puree

1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice*
Preheat oven 350 degrees F.
Place cake mix & pumpkin puree
in large bowl; using elec. mixer beat
until well incorporated (batter will
be very thick). Spray a 7 X 11 X 2″
pan with nonstick spray; pour
batter into pan & smooth out as
best you can. Bake 28 minutes
until toothpick inserted into center
comes out clean. Cool 5-10 minutes in
pan then flip onto a platter.
Combine glaze ingredients in small
bowl – glaze should be thick but
pourable. Add more sugar or cider
if needed. Pour over cake while still
warm (reserve some to pour over
each slice when served. Serves 4=6

*If you don’t have pumpkin pie spice,
Mix together:
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

This makes enough pie spice to make
one pie

(recipe: noblepig.com)

Cinnamon Roasted Butternut

1 large butternut squash, peeled/
seeded & cut into 1″ pieces (about
3 lb or 8 C, cubed)
2 T. olive oil
1 tsp. ground cinnamon
sprinkling salt/pepper
dash cayenne pepper (optional)

Preheat oven 425 degrees F.
Line 2 large baking sheets with
foil. Toss squash cubes with olive
oil, cinnamon, salt/pepper &
cayenne, if using until well coated.
Place coated squash on baking
sheets & spread into 1 layer. Try
not to crowd them too much or
they will not brown. Cook squash,
turning once, until edges are lightly
browned & centers are tender, 40-45

(recipe: Mike Suddaby-Facebook)

Easy Brunch Bake

6 refrigerated buttermilk
12 eggs
1/2 onion, diced
5 oz. Canadian bacon, diced
1/2 C. shredded Cheddar cheese
1/2 C. mozzarella cheese, shredded
1/2 tsp. salt
1/4 tsp. black pepper
2 T. chopped chives

Preheat oven 350 degrees F.
Whisk eggs, onion, bacon, cheese,
salt/pepper together. Spray a 9 X 9″
baking pan with nonstick spray.
Place biscuits in a single layer in
pan; pour egg mixture over top.
Bake 30-35 minutes; Cool 10
minutes then cut & serve.

(recipe: Tasty – Facebook)

Pizza Casserole (with Ravioli)
 1 bag frozen sausage ravioli
2 jars pizza sauce
1 (8 oz) tub ricotta cheese
8 oz. shredded mozzarella cheese
1/2 C. Cheddar cheese (shredded)
1 bag
 sliced pepperoni
1 egg
1 lb. hamburger
Italian seasoning
garlic powder, to taste

Preheat oven 400 degrees F.
Cook hamburger in frying pan,drain &
season with seasonings. Spray 9 X 13
baking dish with nonstick spray. Spread
2/3 C. pizza sauce on bottom of dish;
place frozen ravioli in single layer in
dish. Mix ricotta cheese & egg in a
bowl; add 1/2 C. Cheddar cheese &
mix then spread on top of ravioli.
Sprinkle top with half of hamburger;
pour 1 jar pizza sauce over & layer
half the bag of pepperoni on top.
Repeat layers, starting with ravioli
& ending with pizza sauce. Sprinkle
rest of cheese on top & cover with
foil. Bake 40  minutes. Remove foil
& bake 10 minutes until cheese is
melted & lightly browned/sauce is
bubbly. Let stand 5 minutes before

(recipe: bakingwithmom.com)

Decadent Coffee Cream Pie

1 (14 oz) can sweetened condensed milk
3 eggs, separated
1 T. flour
1/4 stick butter
2 servings instant coffee*
1 (regular sized) graham cracker pie
crust (not deep dish)
1 tsp. vanilla

1/4 C. sugar (for meringue)

Preheat oven 325 degrees F.
In medium saucepan combine butter, cond.
milk, egg yolks, instant coffee & flour; stir
constantly over medium-high heat until
noticeably thicker (about 10 minutes).
Remove from heat, stir in vanilla & pour
into shell.
Place egg whites in clean bowl & beat
using elec. mixer until white & foamy.
Add sugar & continue to beat until
stiff peaks form; spoon mixture over top
of pie & spread to cover top, making
sure it touches the edges of the pie crust
all around (to prevent shrinking while baking)
Bake 15 minutes until meringue is golden
brown. Allow to cool then cover &
refrigerate until thoroughly chilled before
serving. Serve cold.

*Enough instant coffee to make 2 cups

(recipe: southernplate.com)

Lazy Piergies

15 lasagna noodles, cooked/divided
2 C. mashed potatoes
2 eggs, beaten
8 oz. pkg. shredded Cheddar cheese
garlic salt
onion powder
1/2 C. butter
1 onion, chopped

Preheat oven 350 degrees F.
Arrange 5 lasagna noodles in lightly
greased 9 X 13″ pan. Combine potatoes,
eggs, cheese & seasonings; spread half
of mixture over noodles in pan. Cover
with another 5 noodles; spread with
remaining potato mixture. Top with
remaining noodles. Melt butter in a
skillet over medium heat; saute onion
until tender & pour over lasagna.
Bake, covered, 30 minutes. Let stand
10 minutes before slicing.

NOTE: Recipe can be frozen:
Cover unbaked casserole tightly with
foil & freeze.
When ready to use: thaw overnight
in refrigerator then bake according
to above directions.

(recipe: alarmclockwars.com)

Creamy Honey – Bacon Dip

8 oz. cream cheese
1/8 C. honey
1/8 C. bacon bits

Wheat Thins crackers

Place cream cheese on a plate;
drizzle honey over top then
sprinkle with bacon bits.
Serve with Wheat Thins.
Makes 8 servings

(recipe: food.com)

Soft Pumpkin Choc. Chip Cookies

1 C. sugar
1/4 C. oil
1/4 C. apple sauce
1 egg
1 C. pumpkin puree
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
pinch salt
1 tsp. cinnamon
1 tsp. vanilla
1 C. semi-sweet chocolate chips

Preheat oven 400 degrees F.
Line cookie sheets with parchment paper
(or lightly grease). Using stand mixer,
combine pumpkin, sugar, oil, vanilla &
egg – mix until well combined. In another
bowl stir together flour, baking powder,
cinnamon & salt. In small bowl dissolve
baking soda in milk. Add dry flour
mixture & wet mixture to pumpkin
mixture – mix well. Stir in choc. chips.
Using a cookie scoop or ice cream scoop,
place mounds of dough on prepared
sheets. Bake 13 minutes.

(recipe: allfood.recipes.com)

Nothing else new – weather progressively
colder/rainy – in the 60’s today but supposed
to rain a little later.

Gas prices are staying at $2.39/9 – YAY!

Afghan-wise: I ‘frogged’ (that’s knitting/
crochet term for ripped it out: ie: frogs
make a Riiiiiip, Riiiiiiiip sound) the

 ‘using up some of my old green yarns’
baby afghan – it was just TOO UGLY!
Currently working on the second afghan
I had started: white, small scallops in
pattern rows – originally I was going to
‘frog’ that one, but decided to just keep
going. (After the comment from the lady
at Crisis Pregnancy center about baby
afghans needing to be knit/crocheted
with TIGHT weave – something about
baby fingers/toes getting caught in holes
in patterns, it’s left me second-guessing
ALL my afghan attempts! This one does
have some ‘holes’ but right now I’m at
the point: “To HECK WITH IT – I’m doing
it, anyway!” (getting my ‘goat’ up – if they
don’t like it they can throw it out!).

Sure hope YOU are having a GOOD DAY!
Mine is getting better now that the computer
messes are solved – for the moment (I just
have to remember that my ‘new’ log in code
for my emails is different!)





A Good Day All Around!


Yesterday was my yearly eye exam – I’ve been a little apprehensive about it, knowing I have cataracts in both eyes and it had been suggested that I have the operation to remove them (suggestion for 2 years now). Yes, I still have them but they haven’t gotten any worse AND (the best news) there is no sign of diabetes in either eye – YAY! Just for fun (and to celebrate) husband & I stopped at Checkers/Rally’s to get hamburgers & fries (a few posts ago I mentioned that they’re building one in our area) – great lunch (in fact I was so stuffed I didn’t eat dinner last night); made spaghetti & garlic bread for the guys (enough for several meals). Last night was our Knit/Crochet night and we had another new lady join the group – always nice to meet new people who enjoy the same crafts; we also planned the next Knit/Crochet MOVIE night (food theme: Stuffed Baked Potatoes) for November.


Quick Peanut Butter/Choc. Mousse Cups

1 1/2 C. thawed Cool Whip
1/4 C. creamy peanut butter
3 T. miniature semi-sweet chocolate
chips, divided
1 (1.9 oz) pkg. frozen mini phyllo shells,

In medium bowl mix Cool Whip with
peanut butter; whisk just until blended;
stir in 2 T. choc. chips. Spoon into
resealable plastic bag – cut small piece
off of one bottom corner of bag – use
this to pipe mixture into shells.
Sprinkle tops with remaining chips.
Serves 5

(recipe: Kraft recipes)


Hawaiian Chicken/Rice Casserole

2 C. uncooked rice
1 (13.5 oz) can coconut milk*
1 (20 oz) can pineapple chunks,
drained & cut into smaller pieces
1 (10.75 oz) can cream of chicken soup
1 (8 oz) can water chestnuts, drained/
3 C. cooked chicken, diced or shredded
6 green onions, thinly sliced
3/4 C. sliced almonds
1 (8 oz) pkg. shredded Cheddar Cheese,
2 C. chow mein noodles

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
spray. Cook rice accordg. to pkg directions,
substituting 1 C. coconut milk for 1 C. water.
Combine cooked rice & remaining ingredients,
including rest of coconut milk (except chow
mein noodles & half of shredded cheese) in
prepared dish. Bake 30 minutes; remove
from oven – sprinkle top with remaining
cheese & chow mein noodles; return to oven
an additional 8-10  minutes until cheese melts.
Serve immediately. Serves 12

*you can find coconut milk in the alcohol/
wine aisle – by the drink mixes

(recipe: momontimeout.com)
Baked Sour Cream Chicken

4 skinless chicken breasts
1 T. olive oil
3/4 C. bacon, chopped roughly
1 1/2 C. sour cream
1 T. garlic, minced
1 can cream of chicken soup
1 C. frozen peas

Preheat oven 350 degrees F.
Heat a skillet; add oil, bacon &
garlic; cook 2 minutes before adding
chicken breasts. Brown breasts until
golden on both sides (do not cook
through). Pour bacon & chicken into
a baking dish. Mix sour cream & soup;
pour over top of chicken. Bake 40
minutes. Add peas 10 minutes before
end of cooking time; serve immediately.
Serves 4
(recipe: allfood.recipes)

Cheesy Zucchini Rice


1 C. INSTANT white rice*
1 C. chicken broth
1/2 C. water
2 C. shredded zucchini
1 C. shredded sharp Cheddar cheese
1/2 tsp. garlic powder
1/2 tsp. salt

In medium saucepan bring chicken
broth, water & rice to rapid boil.
Cover & remove from heat – let
stand 5-10 minutes until rice is
cooked through. Stir in zucchini,
garlic powder & salt; cover & let
set until cheese is melted &
ingredients are warmed through,
about 5 minutes. Fluff with a fork
before serving. Serves 4

*Poster used Minute Rice but I
would guess you could also use
regular rice (cooked) then add
the rest of the ingredients & finish
following recipe.

(recipe: julieseatsandtreats.com)

Cinnamon Frosted Zucchini Bars

1 1/4 C. butter, softened
3/4 C. sugar
3/4 C. brown sugar, packed
3 eggs
2 tsp. vanilla
2 1/2 C. flour
1 T. baking powder
1 1/2 tsp. cinnamon
2 C. grated zucchini

2 C. powdered sugar
1 tsp. cinnamon
2 T. butter, melted
1 tsp. vanilla
2 T. milk

Preheat oven 350 degrees F.
Cream butter & sugars; add eggs
& vanilla. Mix in flour, cinnamon
& baking powder – blend in
zucchini. Pour mixture into a
greased jelly roll pan. Bake 25-30
minutes & cool.
Prepare frosting; add more milk,
if necessary, to get the right
consistency – spread over cooled
bars. Makes 20 bars.

(recipe: julieseatsandtreats.com

Cheesy Spinach Bundles

 1 (10 oz) pkg. frozen chopped
spinach, thawed/well-drained
1/2 C. mozzarella cheese, shredded
1/3 C. grated Parmesan cheese
1/4 C. (Kraft) Chive & Onion cream
cheese spread
1 egg, separated
1 (8 oz) can refrigerated crescent
dinner rolls

Preheat oven 375 degrees F.
Mix first 4 ingredients & egg yolk
until well blended. Separate
crescent rolls into 8 triangles; cut
each one diagonally in half. Spoon
1 T. spinach mixture in center of
each triangle; bring corners to
center over filling, overlapping
ends & pinch ends together to
seal. Place on baking sheets.
Beat egg white lightly & brush
on top of bundles.
Bake 12-15 minutes until golden
brown. Makes 16 bundles

(recipe: Kraft recipes)


Jalapeno Jelly/Cream Cheese Spread

1 (8 oz) pkg. cream cheese
2/3 C. jalapeno jelly (red or green)

Crackers for dipping

Open cream cheese & place on a plate.
Spread jelly evenly over top. Serve with
a knife for spreading – serve with crackers.

(recipe: food.com)

Creamy Hash Brown Potatoes

1 (32 oz) pkg. frozen cubed hash
brown potatoes
1 (10 3/4 oz) can cream of potato
soup, undiluted
2 C. (8 oz) shredded Colby-Monterey
Jack cheese
1 C. (8 oz) sour cream
1/4 tsp. pepper
1/8 tsp. salt
1 (8 oz) carton spreadable chive &
onion cream cheese

Place potatoes in lightly greased 4 qt
crockpot. In large bowl combine soup,
cheese, sour cream, pepper/salt – pour
over potatoes & mix well. Cover & cook
on Low 3 1/2 – 4 hours until potatoes
are tender. Stir in cream cheese spread.
Serves 12-14

(recipe: tasteofhome.com)

Our weather is holding at Fall – sunny,
breezy & in the 50’s – last night it was
really chilly; got out of knitting to 51
degrees & light rain (ugh). I know the
change in weather is coming, I just hate
to admit it!

Hope you’re having a great day;