A Tuesday kind of day

Happy October!

It’s almost 60 degrees F., grey & drizzling – typical “Fall” here in Michigan. Got up early to finish reading a book I started yesterday: “Kill Alex Cross” by James Patterson – good read; will definitely get the next in that grouping: “Merry Christmas, Alex Cross” – it (hopefully) finishes up with one bad lady – we’ll see.  Went for a quick trip to the drug store (to pick up something that ‘hopefully’ breaks up middle son’s chest congestion-yep, he’s the one that refuses to see a doctor – sigh). I had just read, a bit earlier, on Facebook that Pineapple juice is supposed to be really good for that, so stopped at the grocery store,too – we’ll see.

Tonight, I’m thinking, is a great night for my ‘first of the chilly/cold weather chili’. I really hate to admit it’s time to put away the summer recipes and start with the heavier fare – SUMMER, I miss you already!

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

Crockpot No-Bake Cookies

1 stick unsalted butter, melted
(do not use margarine or tub
versions- only real butter)
1/2 C. milk
1 C. sugar
1 3/4 C. powdered sugar
1/2 C. baking cocoa
3 C. old fashioned oats (do not use
quick or steel-cut oats)
1/2 C. creamy peanut butter

In large bowl mix sugar, powdered
sugar, cocoa – then add butter &
milk; mix until fully combined. (it
should be a thinner consistency than
brownie batter). Pour mixture into
4 qt. crockpot (if using larger crockpot
cooking times may reduce-significantly).
Pour oats on top of mixture – do not
mix. Place peanut butter in middle on
top of oats – do not mix. Cover & cook
on High 1 hour 15 minutes until cocoa
mixture reaches a rolling boil. Stir well &
use a cookie scoop to place 2 dozen
cookies on lined cookie sheets. Allow
cookies to set for a few hours then store
in a sealed container. Makes 2 dozen

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

Crockpot Sweet Garlic Chicken

4-6 chicken breasts
1 C. packed brown sugar
2/3 C. vinegar (apple cider)
1/4 C. lemon/lime soda
2-3 T. minced garlic
2 T. soy sauce
1 tsp. ground black pepper
2 T. corn starch
2 T. water
red pepper flakes (optional)

Cooked rice or noodles

Spay insides of crockpot with
nonstick spray. Place chicken
(frozen, thawed or fresh) inside
crockpot. Mix together brown
sugar, vinegar, soda, garlic, soy
sauce & pepper; pour over
chicken. Cook on Low 6-8 hours
or High 4 hours.
Remove chicken from crockpot &
pour remaining sauce into saucepan.
Cook on High; mix together corn
starch & water; add to pan & mix
well. Let sauce come to a boil; boil
2-3 minutes until it starts to thicken
& turns into a glaze. Remove from
heat & let set 1-2 minutes (it will
continue to thicken as it cools
down).
Sprinkle red pepper flakes on top
if desired. Can be served over cooked
rice or noodles.

(recipe: Mary Free-Marys Recipe
Exchange)
——————————–

One-Pot Goulash

1 1/2 lb. ground beef
1 onion, chopped
1 (8 oz) pkg. elbow macaroni
2 C. beef broth
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

Parmesan cheese, for sprinkling

In large saucepan over high heat
brown ground beef with onion 6-8
minutes, stirring frequently. Drain &
stir in remaining ingredients; bring to
a boil. Reduce heat to medium; cover &
simmer 7-8 minutes until macaroni is
tender. Serve immediately. Serves 4
Sprinkle Parmesan cheese on top when
serving.

(recipe: mrfood.com)
———————————–

Crockpot Spanish Rice

1 C. long cooking rice (long grain),
uncooked
1 C. water
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 (14.75 oz) can (Red Gold) diced
tomatoes with lime juice & cilantro

Combine all ingredients (except tomatoes)
in greased crockpot; mix well. Add tomatoes
over rice. Cover & cook on Low 1-3 hours.

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

Ham Bone & White Bean Soup

4 C. water
1 (32 oz) container chicken stock
1 ham bone
1 medium onion, chopped
2 ribs celery, finely chopped
2 bay leaves
2 C. diced ham
1 (15 oz) can cannellini beans,
drained & rinsed (white beans)
1/4 C. orzo
1 tsp. Italian seasonings
1/2 tsp. crushed rosemary

Place water, stock, ham bone, onion,
celery & bay leaves in large saucepan
or Dutch oven. Bring to boil over
medium heat; reduce heat to Low.
Cover & simmer 1 hour. Remove
ham bone; skim off excess fat. Stir in
ham, beans, pasta (orzo), Italian
seasonings & rosemary. Cook 5-10
minutes until pasta is tender. Remove
bay leaves before serving. Serves 8

(recipe: mccormick.com)
————————————

Tex-Mex Quinoa Stuffed Peppers
(oven or grill)

3 cups cooked quinoa
1 cup corn kernels
1 1/2 cups black beans
1/2 onion, diced
1 cup diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6-10 bell peppers (size of peppers
will determine how much filling
you use. You can refrigerate any
excess)
2 cups mozzarella cheese

extra cheese, shredded

Preheat oven 350 degrees
Slice tops off peppers, score insides, removing all
seeds. Mix quinoa with corn, beans, onion &
tomatoes until well mixed. Add seasonings &
stir until mixed; mix in cheese. Stuff each pepper
with mixture, packing tightly. Place in greased
casserole dish. Bake 40 minutes. Add extra
cheese before serving.

Grill:
Prepare as directed; place casserole dish in/on
grill. Cook on High with lid closed 10 minutes.

(recipe: julieseatsandtreats.com)
————————————

Chocolate/Peanut Butter Dream Bars

1 (16 oz0 pkg. peanut butter sandwich
cookies, divided
4 T. butter (1/2 stick) melted
4 oz cream cheese, room temp
1/2 C. powdered sugar
1/3 C. creamy peanut butter
1 (8 oz) tub Cool Whip, thawed/divided
1 (3.9 oz) pkg. instant chocolate pudding
mix
1 1/2 C. milk
1/2 C. milk chocolate & peanut butter
chips OR 1/4 C. milk chocolate chips &
1/4 C. peanut butter chips

Preheat oven 350 degrees F.
In blender or food processor finely crush
24 of the cookies. In medium bowl mix
together melted butter & crushed cookies
until well moistened; press into ungreased
8″ X 8″ baking dish – bake 10 minutes.
Allow crust to cool completely before
proceeding. Mix pudding mix with 1 1/2 C.
milk in small bowl. In another bowl beat
cream cheese, powdered sugar & peanut
butter together; fold in 1 C. Cool Whip &
mix until well blended. Spread chocolate
pudding over cooled crust. Place dollops
of cream cheese mixture over pudding
layer & using a spatula, gently spread to
completely cover. Spread remaining Cool
Whip over cream cheese. Refrigerate 2
hours.
In a plastic bag, break up the remaining
8 cookies & sprinkle on top of dessert
along with chocolate/peanut butter
chips before serving.

(recipe:365daysofbakingandmore.com)

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

Hope your day is ‘dry’ and filled with
sunshine!

Hugs;

Pammie

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One CommentLeave a comment

  1. I will be off to buy the stuff for your chili tomorrow and I will freeze part of it for latter in the year. ( that is unless I cannot face the pressure canner.


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