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
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
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:
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. cloves
Mix together & add to pie
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.
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.
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
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)
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.
Pumpkin Pie Cupcakes
1 (15 oz) can pumpkin puree
3/4 C. sugar
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
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.
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!