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


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


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.



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!!!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Boy kitty cats and deers you sound like a little wild/tame life zoo. You must live in a comfy place for animals to visit.

Leave a Reply

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

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

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s

%d bloggers like this: