Sometimes you just have to –

fall-owls-sitting-branches-44062310

do things you wouldn’t normally do – like changing your schedule to meet other’s needs. Ever since September when grandson started playing ‘regular’ football (not flag) we’ve been on a collision course with our church schedule v/s his football games. So far I’ve only made ONE game – pretty pathetic, right? The problem lies in his mother – she set up the team he’s playing on, since it’s closer to her (than to where our son lives, which is near us – a difference of about 1/2 hour driving). (quick fill in: They were never married and are now living apart). This ‘new’ team has practice out by her (and his school) and their games are ALL OVER THE PLACE! So far there’s only been ONE game semi-near us (read that STILL 1/2 hour away) and the times of these games clashes horribly with our normal church routine. I can see there are two sides to this argument: (1) we should be involved in grandson’s games (2) we’ve been active in church for 32 years – this is not a new thing. Middle son argues that since church is ALL YEAR ‘ROUND, we should just change our schedule for the games (husband & I see it differently). Anyway – what this leads up to is: I sent a text to son asking when the next (semi-close) game will be and he tells me there’s only ONE more game left and it starts at 11 a.m. – about 45 min. away. I tell husband and argue that we could go to church & leave right after the choir sings (I’ll say more about that in a minute) – he says we’re just going to Sunday School and leaving right after that (which would probably get us to the game right after it starts). The only reason I argued for singing in the choir is: our choir has diminished by about 6 people when our teens left for college – we’ve gotten quite a bit smaller, since not all choir people come to sing on Sundays – sigh. I just sent an email to choir director informing him I won’t be singing Sunday – not my choice, but since it’s the LAST game, guess I’d better comply, right? Also asked son if we can set up a ‘watching grandson’ schedule AFTER football ends – we haven’t seen him in awhile and I miss him! We’ll see where this goes . . .

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

Maple Chili Meatballs

1 C. chili sauce
1 C. barbecue sauce
1/2 C. maple syrup
3 T. lime juice*
1 bag Italian-style frozen meatballs
chopped fresh chives (garnish)

Stir liquid ingredients in small bowl.
Place meatballs & sauce together in
large pot; stir until meatballs are
evenly coated. Cover & cook on medium
heat 20-25 minutes until meatballs are
tender, stirring every few minutes for
an even cook. Transfer meatballs to
a serving dish & garnish with chopped
chives.

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

Pumpkin Magic Cake


1 box yellow cake mix (plus
ingredients to make cake)
1 (15 oz) can pumpkin puree
1/2 C. evaporated milk
2 C. heavy cream, divided
3 eggs

1 C. packed brown sugar
2 tsp. pumpkin pie spice, divided
=
1 T. powdered sugar
1 (4 serving) box French Vanilla instant
pudding mix
1 C. cold milk

Preheat oven 350 degrees F.
Prepare cake mix accordg to pkg. directions;
pour into lightly greased 9 X 13 pan. DO
NOT BAKE.
In another bowl whisk together pumpkin,
evap. milk, cream, eggs, brown sugar &
pumpkin pie spice until smooth. Slowly
pour mixture over cake batter in pan.
Carefully place cake in oven & bake
50-60 minutes until a toothpick inserted
into center comes out clean. Let cool at
room temp.
Topping:
Pour heavy cream & powdered sugar into
a bowl. Using elec. mixer on medium-high,
beat
using whisk attachment, until stiff
peaks form. Whisk together pudding mix,
pumpkin pie spice & cold milk- whisk until
pudding begins to thicken. Gently fold
pudding mixture into whipped cream until
completely incorporated. Cover & refrigerate
until cake is completely cooled. Spread on
top of cooled cake.

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

Rustic Reuben Salad

8 C. tightly packed torn salad greens
1/2 lb. deli corned beef, sliced & cut
into strips
1 tomato, cut into wedges
1 C. croutons
3/4 C. cubed Swiss cheese
1/4 C. well-drained sauerkraut
1/4 C. Thousand Island salad dressing

Combine all ingredients except dressing
in large bowl. Add dressing & mix lightly.
Serves 4

(recipe: Kraft recipes)
——————————–

5-Ingredient Stuffed Peppers

4 bell peppers, any color
1/2 C. rice
1 (10 oz) can Ro*Tel diced tomatoes
& green chilies
1 lb. ground beef
1 C. shredded Monterey Jack cheese

Preheat oven 350 degrees F.
Wash peppers & slice off tops. Remove
membranes & seeds from inside (discard).
Place in a large pot & fill with water. Bring
pot to a boil, remove from heat/cover &
let set 5 minutes. Brown ground beef; drain.
Prepare rice: add rice & 1 C. water to medium
saucepot – bring to boil, cover & reduce to
simmer. Cook 20 minutes over Low heat. Remove
from heat & let stand 5 minutes then fluff with
a fork. Add ground beef to rice; stir in 1/2 C.
cheese & can of tomatoes, stir to combine.
Place peppers in an 8 X 8″ baking dish then
fill peppers with meat mixture; top with
remaining cheese. Bake 30 minutes until
peppers are tender & cheese is melted.
Serves 4

(recipe: stepable.com)

—————————————-

Bacon/Ranch/Beer Cheeseball
(make 24 hrs before serving)

2 (8 oz, ea) pkgs. cream cheese*
2 C. finely shredded Cheddar cheese
(or Mexican cheese blend)
1 (1 oz) pkg. Ranch dip mix
1/3 C. beer
5 slices bacon, cooked/crumbled
2 T. pimiento peppers, drained well
3 green onions, sliced
1/2 C. pretzel crumbs

Dippers:
Pretzels, cut up fresh veggies

Beat cream cheese in bowl until light
& fluffy. Beat in shredded cheese & dip
mix until thoroughly combined. Slowly
pour beer in & continue mixing until
fully incorporated. Stir in bacon, peppers
& green onions. Line a small bowl with
plastic wrap. Spoon cheese mixture into
bowl; press mixture into bowl so that it
takes on the shape of the bowl. Use ends
of plastic wrap to wrap up cheeseball
firmly. Refrigerate & let set 24 hours.

Remove cheeseball & press pretzel
crumbs into sides of ball.

*use full-fat, regular cream cheese; it’s a
little thicker/stiffer – you need that because
of the moisture the beer adds

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

Easy Mexican Chicken/Rice

Casserole

1 1/2 C. uncooked rice
3 C. chicken broth or stock
1 (16 oz) can refried beans
3 C. cubed or shredded chicken*
1 (10 oz) can enchilada sauce
1 (10.75 oz) can cream of chicken soup
1 (4 oz) can chopped green chilies
1 can black beans, rinsed/drained
8 oz cream cheese cut into small cubes
3 green onions, thinly sliced
1 (12 oz) pkg. shredded Mexican-blend
cheese, divided

Preheat oven 350 degrees F.
Prepare rice accordg. to pkg. directions,
replace water with chicken broth/stock.
Spray 9 X 13″ baking dish with nonstick
spray. Spread refried beans on bottom
of pan. Combine rice, chicken, enchilada
sauce, soup, green chilies, black beans,
cream cheese, green onions & 8 oz.
of shredded cheese in large bowl; spread
on top of refried beans in pan. Cover
with foil & bake 35 minutes. Remove foil
& sprinkle top with remaining cheese.
Return to oven & bake until cheese melts,
about 7-10 minutes more. Serve
immediately. Serves 8

*Posted used a cooked rotisserie chicken

(recipe: momontimeout.com)

———————————————–

Pumpkin Fudge

3/4 C. chopped pecans
1 tsp. olive oil
salt
3 C. sugar
3/4 C. butter
2/3 C. evaporated milk
1/2 C. canned pumpkin
2 T. corn syrup
1 tsp. pumpkin pie spice
1 (12 oz) pkg. white chocolate chips
1 (7 oz) jar marshmallow cream
1 tsp. vanilla

Line a 9″ X 9″ pan with aluminum foil;
spray with nonstick spray. Place 1 tsp.
olive oil in small hot skillet. Add nuts
& sprinkle with salt. Toast over medium-
high heat, stirring occasionally, about
5 minutes until nuts turn a darker
color. Pour butter into medium pan; melt
over medium-high heat. Add evap. milk,
pumpkin, corn syrup, sugar & pumpkin
pie spice; stir mixture to combine. Bring
to boil over medium-high heat, stirring
constantly. Cook & stir until it comes to
234 degrees F. (or soft ball stage). Once
it boils it should take about 15 minutes
to reach correct temperature. Remove
from heat & QUICKLY add marshmallow
cream, white chocolate, vanilla & toasted
pecans; stir together to combine. Pour
into prepared pan & spread evenly. Let
fudge cool at least 2 hours then cut
into squares. Store leftovers, covered
tightly with foil, in refrigerator.

(recipe: Jamiecooksitup.net)
————————————–

Pumpkin Pie Dip

1 (8 oz) pkg cream cheese,
softened
2 C. powdered sugar
1 C. canned pumpkin
1/2 c. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger

gingersnap cookies, sliced
apples/pears for dippers

In large bowl beat cream cheese &
powdered sugar until smooth. Beat
in pumpkin, sour cream, cinnamon,
pumpkin pie spice & ginger until
blended. Makes 4 Cups

(recipe: Recipes-Galore)

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

Our weather has been “Indian Summer-like”
with afternoon temperatures around 73,
sunny & breezy – NICE!

Gas prices went up to $2.49/9 then dropped
the next day to $2.39/9 (filled up tank).

Noticed we’re getting a Checkers/Rally’s
fast food restaurant really close to us –
YAY! There used to be one really close
years ago, but they closed and it became
a White Castle (UGH/YUCK!) – that has
since been torn down. All of us loved
the Rally’s ‘Big Bufford’ burger & their
fries – crispy & yummy. We don’t eat
very much fast food but it will be nice
to have that option every once in awhile.

Finished the last baby blanket (will photo
later, still have to knit a hat to go with).
Started on a new one: this one is using up
more of my old yarns. Since most of my
baby blankets trend more towards
girls than boys I thought of seeing what
‘boy’ colors I had – turns out I had more
greens, so this one is going to be various
greens with white strips dividing them;
decided to go with the basket stitch –
easy/quick. One of my choir friends just
announced that they are expecting next
May (they’ve been trying for over 4 years;
I know what that’s all about – we tried
for 8 years then adopted). I want her
blanket to be something special so I’m
holding off on that one until I have a
better idea of color/kind of yarn &
pattern. This Saturday I will be delivering
the various scarves & men’s hats for
the homeless shelters. I’m tossing
up whether to continue with that
group & their projects, as they are
getting more rigid in their requirements
and locations of delivery – we’ll see.

Guess I’d better get off here, get dressed
& do a little grocery shopping. Am
thinking dinner will be (frozen) Perch,
wild rice and some sort of vegetable;
we haven’t had fish in awhile.

Hope YOUR day turns out even better
than you planned!

Hugs;

Pammie

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One CommentLeave a comment

  1. I hope every thing gets fixed as far as seeing grandson is concerned.


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