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!




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2 CommentsLeave a comment

  1. Thank God you looked at those reports again and remembered that you put you information on there too. Hoping that everything works out in your favor soon so you an have some peace of mind.

  2. Hopefully all the leaks will be plugged shortly and you can get back to being you again!

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