Sometimes you just have to –

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

Don’t you just hate it when –

you wake up in the middle of the night and then your brain proceeds to list all the ‘little things’ you should/could be doing? Like (1) Remember to get the hamburger out of the freezer or (2) Remember to empty the vacuum cleaner container – etc. That was me around 5:30 a.m. – woke up just as middle son went out the door to work and then my brain began to do the ‘reminders’ – sigh. Managed to get a little more sleep until around 7:10 when youngest was going out the door. Slept a little more until we got a stupid phone call – that was it, I was UP for the day (YAWN!). When I’m going through a night like that I keep a small pile of notepaper & pen next to where I sleep – if it gets ‘bad enough’ (ie: I REALLY can’t get back to sleep) I then proceed to make a list of those things the BRAIN is reminding me to do the next day. I can happily say I’ve done all on my ‘last night/early morning’ list – all but one (shred more old bill receipts) and that can be done ANY day.

Managed to locate middle son’s Insurance card (when we went to the clinic yesterday they told him he’s supposed to have 2 cards -he only had one). I dug through a very large pile of his papers and (luckily) found THE paper – the one with the cut-out ‘card sized’ hole in it – yep, that’s the one. Not sure if he lost that card or we’ll just have to ask for another, but at least we have the contact information we need, either way. Baked a loaf of banana bread using the really black bananas; emptied the vacuum cleaner (youngest son is supposed to vacuum the house when he gets home from work); ran all the dirty dishes through the dishwasher & washed all the pots & pans. Did 2 loads of laundry, managed to dig out an electric keyboard from a closet (was pretty sure it was in there – explanation later as to why I needed it); dug through my 3 really large plastic tubs of yarn to locate enough various green yarns to make another baby blanket and (finally) found a small amount of very bright variegated yarn – enough to knit the brim on a baby hat which will go with the blanket I bought yesterday at the rummage sale – perfect match! SCORE!

Electric keyboard: my special needs group will be singing a song they did last year – but THIS year, our leader wants me to play the piano with them instead of them following a CD/video – she thinks it’s more ‘personal’. I have never played this song before (“It’s About the Cross” by the GO Fish Guys) – great song, GREAT lyrics:  https://www.youtube.com/watch?v=fr0Khzknt6w

Since I mostly play piano ‘by ear’ that request would not be too difficult for me EXCEPT . . . my piano is so badly out of tune I don’t even want to play it anymore. (Why don’t we fix it? Simply because it would cost a great deal of money at this  time.) Since I really NEED to practice playing this song that got me to thinking about just HOW that could be accomplished – AH! An electric keyboard! We’ll see how this project goes, but if it works we’re GOOD TO GO!

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

Crockpot Spinach/Artichoke Dip

2 (10 oz, ea) pkgs. frozen spinach,
thawed/drained
1 (14 oz) can artichoke hearts,
drained/chopped
1 1/4 (8 oz) pkgs. cream cheese,
softened
2 C. cottage cheese
2-3 T. water, if needed
1 tsp. salt
1/4 tsp. garlic powder
–
cut fresh vegetables or crusty bread
cut into hunks
–
Place spinach, artichoke hearts, cottage
cheese & cream cheese in crockpot –
stir together. Season with salt & garlic
powder; stir again. Cover & cook on
Low 5-6 hours or High 2 hours. If dip
isn’t creamy enough, mix in  2 T. water
& cook until dip is creamier & water has
evaporated. Transfer dip to serving bowl
& serve with cut vegetables or crusty
bread. Serves 6

(recipe: 12tomatoes.com)
————————————-

Zucchini/Cinnamon/Banana Cake

Cake:
3 eggs
1/2 C. oil
1/2 C. mashed bananas
3/4 C. sugar
3/4 C. brown sugar
2 tsp. vanilla
2 1/2 C. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 C. shredded zucchini,
1 medium or large

Frosting:
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
3 C. powdered sugar
2 tsp. vanilla
dash salt
–
1/4 C. granulated sugar
2 T. cinnamon
–
Mix 1/4 C. granulated
Preheat oven 350 degrees F.
In large bowl put eggs, oil, bananas,
brown & white sugars & vanilla; beat
until frothy. In separate bowl combine
flour, baking powder, baking soda,
cinnamon, salt & nutmeg; Add dry
ingredients to wet & stir until almost
all of streaks of flour are incorporated.
Add shredded zucchini to batter & stir
just until incorporated; do not over mix.
Spray 9 X 13 baking pan with nonstick
spray & pour batter into pan. Bake
30-35 minutes until toothpick inserted
into center comes out clean. Cool cake
completely in pan.
Frosting:
In medium bowl mix cream cheese, butter,
powdered sugar, vanilla & salt; beat until
smooth & glossy. Carefully scoop spoonfuls
of frosting onto cooled cake & spread out
evenly with a knife. Mix cinnamon & sugar
& sprinkle on top of cake. Serves 12-16

(recipe: jamiecooksitup.net)
———————————

Pork Chop Tomato Rice
(crockpot)

4 pork chops
1 T. oil
salt/pepper, to taste
1 (10.75 oz) can tomato soup
3/4 C. long cooking rice, uncooked
1 C. boiling water
1/3 C. finely chopped onion
1/3 C. chopped green pepper
1/4 tsp. Worcestershire sauce
1/2 tsp. salt
–
Heat oil in skillet; brown pork chops
on both sides. Salt & pepper chops &
place in crockpot. Mix rest of ingredients
in a bowl & spoon over chops. Cover &
cook on Low 6-8 hours (if it starts to get
dry add more water; do not overcook
chops. Serves 4

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

Cheesy Beef & Black Bean
Enchilada Boats

1 pkg. Old El Paso Mini Soft
Tortilla Taco Boats
1 lb. ground beef
1 (15 oz) can black beans, rinsed/
drained
1/2 red onion, diced
1 (10 oz) can enchilada sauce
8 oz. shredded Mexican blend cheese
–
Toppings:
chopped tomatoes
sour cream
sliced avocado
sliced black olives
finely chopped lettuce
–
Preheat oven 375 degrees F.
Spray baking sheet with nonstick spray.
Line up taco boats on sheet; spray
tops & outsides of boats with spray.
Brown ground beef in large skillet;
drain all but 1 T. of fat. Stir in onions &
cook 4 minutes, stirring frequently. Add
black beans & enchilada sauce; bring to
a simmer. Cook, stirring frequently,
3 minutes. Spoon mixture into boats &
top with shredded cheese. Bake 10
minutes until cheese is melted &
bubbly. Serve with chopped tomatoes,
sour cream, sliced avocado, sliced black
olives, finely chopped lettuce – your
choice of toppings.
Serves 6

(recipe: momontimeout.com)
———————–

Crockpot Minestrone Soup

1 (14.5 oz) can diced tomatoes
2 C. chopped carrots
2 C. chopped potatoes
1 1/2 C. chopped celery
1 onion, diced
3-4 cloves garlic, minced
1 T. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
4 C. vegetable stock
2 C. water
3 C. V-8 vegetable juice
1 (15 oz) can red kidney beans,
rinsed/drained
1 (15 oz) can cannellini beans,
rinsed/drained
1 1/2 C. zucchini, diced
1 C. tubular pasta (ditalini)
1 (15 oz) can green beans, drained
–
Place tomatoes, carrots, potatoes,
celery, onion, garlic, Ital. seasoning,
salt/pepper, bay leaves into crockpot.
Add Vegetable stock, water & V8- cover
& cook on Low 6-8 hours (or 3-4 on High).
After cooking time is up, add kidney
beans, cannellini beans, zucchini, green
beans & pasta – cook on High 10-15
minutes until pasta is tender.

(recipe: familfreshmeals.com)
—————————————

Banana Bread

3/4 C. sugar
3 large bananas, mashed
1 tsp. baking soda
3/4 C. vegetable oil
1/2 tsp. salt
2 eggs
2 C. flour
2 tsp. vanilla
1/2 tsp. baking powder
at least 1/2 C. chopped nuts
–
Preheat oven 325 degrees F.
Grease a loaf pan with shortening
or nonstick spray. Mix sugar, bananas,
oil & eggs in large bowl using a wooden
spoon. Stir in remaining ingredients &
pour into prepared pan. Bake 60-70
minutes until a toothpick inserted into
center of loaf comes out clean. Let cool
10 minutes in pan. Loosen sides of loaf
from pan with a thin knife. Remove from
pan & cool on wire rack. Cool completely
before slicing. Makes 1 loaf

(recipe: Pat J.)

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

Today is a gloomy day –
56 degrees, grey & ‘scattered
sprinkles; perfect day to stay
in, finish up some housework
and knit! (also read: I LOVE
reading on a gloomy day –
don’t you?)

Hope, even though it’s gloomy
here, YOU are having a GREAT
day!

Hugs;

Pammie

Finally!

After almost 2 weeks of suggesting/hinting/worrying – middle son agreed to see the doctor! Doctor’s office didn’t have any openings so I ‘winged it’ and took him to Urgent Care (Yes, he went!). Turns out he has Bronchitis and his lungs are clear (amazing!). A prescription for codeine cough syrup and one for a steroid to clear up his body and he’s good to go! FINALLY! Husband & I were worried but what can you do when they’re adults?

Stopped at our local area church rummage sale (they have 2 every year, Spring & Fall). I mentioned to son: “Remember when you guys were little and I’d come home with big boxes full of stuff?” Lately their ‘stock’ of available ‘stuff’ has greatly reduced. I checked out their larger ladies clothes (heard someone who works there mentioning they had 3 different ‘estates’ items) – the clothes smelled really odd/funny – I passed on that whole section. Checked out the jewelry – WAAAAAAAAY down on that stuff, kitchen/linens, etc – nothing. Ended up coming out less $2.50: 3 paperback books & a knitted baby blanket in very good shape (Feather & Fan pattern) – that one will go to Crisis Pregnancy center. Oh well – I didn’t really NEED anything, anyway – it’s just fun to shop.

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

Pepperoni Pizza Twists
(appetizers)

1 lb. pizza dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. pepperoni*
4 oz. shredded mozzarella cheese
–
Dippers:
marinara sauce
Ranch salad dressing
–
Preheat oven 425 degrees F.
Roll pizza dough into a rectangle on
a lightly floured surface. Combine
garlic powder, parsley, Parm. cheese &
red pepper flakes in small bowl; sprinkle
about half onto dough. Sprinkle Mozz.
cheese on one half of the dough & top
with pepperoni. Fold side of dough without
the pepperoni over onto other side,
covering the filling. Use a sharp knife or pizza
cutter to cut dough into thin strips. You will
get about 12 strips out of 1 lb. dough. Twist
strips a few times & press down on ends
to keep them closed. Brush tops of strips
with olive oil & sprinkle with seasoning
blend; repeat oil/seasoning on other side.
Bake 8-10 minutes until golden brown. Serve
with marinara or ranch dressing.

*If using full-sized pepperoni, cut into
quarters, if using mini pepperoni, leave
whole.

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

Lemon Monkey Bread

12 (frozen) dinner rolls, thawed
but still cold
zest of 1 lemon
1/2 C. sugar
3 T. butter, melted

Glaze:
1/2 C. powdered sugar
1 T. lemon juice
–
Cut rolls in half & place in greased
9 X 13″ pan; drizzle tops with melted
butter. Mix lemon zest & sugar
together in small bowl; sprinkle
half of mixture over tops of rolls;
cover & let rise until doubled.
–
Preheat oven 350 degrees F.
Sprinkle remaining sugar mixture
on top of rolls & bake 20-25 minutes;
remove from pan. Combine glaze
ingredients & drizzle over rolls while
still warm.

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

Bacon/Ranch Chicken Bake

3-4 chicken breasts
6-8 T. ranch dressing
6-8 slices bacon
4 oz. Cheddar cheese (or Colby-
Jack) shredded
–
Preheat oven 400 degrees F.
Place chicken in a baking dish. Spread
1-2 T. ranch dressing on each breast.
Slice bacon to fit chicken breast &
layer on top of ranch dressing. Bake
25-35 minutes until chicken is no
longer pink. Top with cheese & return
to oven 3-5 minutes until cheese is
melted. Serves 4

suggestion: serve with rice or cooked
noodles

(recipe: thepinningmama.com)
—————————————

Crockpot Pulled Brisket Sandwiches
(Don’t let the number of ingredients
scare you – the sauce is what makes
this dish) – from poster

1 (4-5 lb) fresh beef brisket*
1 1/2 C. water
1/2 C. Worcestershire sauce
2 T. cider vinegar
2 cloves garlic, minced
1 1/2 tsp. beef bouillon granules
1 1/2 tsp. chili powder
1 tsp. ground mustard
1/2 tsp. cayenne pepper
1/4 tsp. garlic salt
1/2 C. ketchup
2 T. brown sugar
2 T. butter
1/2 tsp. hot pepper sauce
–
12 kaiser rolls, split
–
Cut brisket in half & place in 5 Qt.
crockpot. In small bowl combine
water, Worc. sauce, vinegar, garlic,
bouillon, chili powder, mustard,
cayenne & garlic salt. Divide mixture:
place 1/2 C. in a bowl, cover &
refrigerate for sauce – pour remaining
mixture over brisket. Cover & cook
on Low 8-10 hours until meat is
tender. Remove beef, cool slightly.
Skim fat from cooking juices. Shred
meat using 2 forks; return to cooker,
heat through. In small saucepan combine
ketchup, brown sugar, butter, hot sauce &
reserved sauce mixture. Bring to boil; reduce
heat & simmer, uncovered, 2-3 minutes to
allow flavors to blend. Using a slotted
spoon, place beef on rolls; drizzle with
sauce. Serves 12

*This is a fresh beef brisket, not corned beef

(recipe: tasteofhome.com)
—————————————

Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 eggs
1 1/2 C. mashed ripe bananas
(about 3 medium)
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
dash salt

Frosting:
1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla
–
Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Beat in eggs,
bananas & vanilla. Combine flour,
baking soda & salt; stir into
creamed mixture just until blended.
Pour into greased 15″ X 10″ X 1″ baking
pan. Bake 20-25 minutes until toothpick
inserted into center comes out clean.
Cool in pan on wire rack.
Frosting:
In small bowl beat cream cheese &
butter until fluffy. Add powdered sugar
& vanilla; beat until smooth. Frost bars.
Makes 3 dozen.

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

Grilled Nachos

8 oz. tortilla chips
1 (8 oz) pkg. (Kraft) Mexican style
shredded 4 cheese with a touch of
Philadelphia
1/2 C. finely chopped red onions
1 jalapeno pepper, seeded/finely chopped
1 tomato, chopped
1/2 C. sour cream
–
Heat grill to medium-high heat.
Double-fold edges of large sheet heavy-
duty foil to make rimmed 12 X 10″ tray.
Spread chips on bottom of tray; cover
with cheese, onions & peppers & place
on center of grill. Turn off heat directly
below tray; cover grill with lid. Grill 5
minutes until cheese is melted. Top
with tomatoes & serve with sour cream.
Serves 8

(recipe: Kraft recipes)
————————————

Tomato/Basil Soup
(crockpot)

1 medium onion, diced
3 T. olive oil
1/3 C. flour
1 T. dried basil (or 1/4 C. fresh, chopped)
1 tsp. oregano
1 T. *caramelized tomato paste
2 (28 oz) cans crushed tomatoes
4 C. chicken broth (or water + 4 tsp
chicken bouillon granules)
1 T. honey
1 tsp. salt
1 C. heavy cream, warmed
1/4 C. finely chopped fresh Italian
parsley
salt/pepper, to taste
–
grated mozzarella or Parmesan cheese
–
Add diced onion, olive oil, flour, basil &
oregano to microwave-safe bowl; stir &
microwave 5 minutes, stirring every 90
seconds); transfer to crockpot. Add
tomato paste, crushed tomatoes, broth,
honey & salt; stir. Cover & cook on Low
5-7 hours (or High 3-4). Remove lid,
turn heat to High; stir in warmed
cream & parsley, salt/pepper to taste.
Cook 10 minutes on High without lid.
Serve with cheese sprinkled on top.

*caramelized tomato paste:
Heat 1 T. olive oil in skillet; add 1
(6 oz) can tomato paste, stir
frequently & cook until deep crimson
color (will reduce by approx. 1/4th).
Freeze extra tomato paste in 1 T.
increments for use later. This method
greatly boosts the tomato flavor.

(recipe: 365daysofcrockpot.com)

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

Managed to get quite a bit of knitting
done on the one variegated yarn baby
afghan (I’d say I’m a little over 3/4ths
done).

Gas prices have dropped down 10 cents
a gallon to $2.39/9 again (YAY).

Son noticed they’re building a Checkers
fast food place really near us – YAY! Checkers
is also Rallys and we used to really LOVE
Rallys Big Bufford burgers & their fries; husband
loves Rally’s Olive Burgers (they have a huge
pile of sliced GREEN olives on them) – yep –
they’re an ‘acquired’ taste. We don’t eat
a lot of ‘fast food’ but it’s nice to know
that they will be close for ‘those times’.
Right now the closest one is about 20
minutes away.

It’s a very nice day: 70 degrees, sunny
with a light breeze – definitely a NO
SWEATER/JACKET day! YAY – I’m sure
there won’t be many more of them
soon; it IS Fall, after all. (Just looked
at our weather: 80% chance of showers
tonight – there goes the ‘nice’ day).

Hope you’re able to enjoy your day –
even if it’s only a small part of the
entire day – EMBRACE IT!

LIFE’S SHORT – EAT DESSERT FIRST!

Hugs;

Pammie

A Tuesday kind of day

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

Having one of ‘those’ days, so far . . .

Today I went grocery shopping – at Walgreen’s & Meijers. (Yes – remember I’ve told you, you can get some good deals at drug stores). When I left my car in the Meijer parking lot (for some reason) I decided that I needed to lock my car via the key fob (I always hit the lock button on my door). Let’s just say I was in Meijers a good 1 – 1 1/2 hours; came out to my car and the side door was open! (I’d accidentally hit the ‘open sliding door’ button. Of course, my first thought was: did anyone steal anything? (Husband’s electric tire pump was in there, in plain sight!) Praise the LORD-everything was as I left it! Remember my telling you the saga of the credit card where I  ordered some stupid diet pills on line and then nearly screwed up my bank account? Well . . . STILL waiting for my new credit card and good old Meijers doesn’t want to use my other credit card (card denied) . . . sigh. I just used it at Walgreens!  I felt bad for the several people standing in line behind me WAITING – ended up writing a check – again. Weird – Meijers will take my check (on the SAME account) but won’t take the card connected to it! Go Figure!)

Got home, husband helped me unload the groceries. He handed me a rather light-weight bag which I sort of ‘gingerly’ plopped on the kitchen counter – NOT a good idea: it had a dozen eggs in it! Let’s just say I had a scrambled egg for my lunch . . .

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

Pumpking Delight Dessert

Layer 1:
1/2 C. butter, softened
1/2 C. chopped walnuts or pecans
1 C. flour

Layer 2:
1 C. powdered sugar
1 (8 oz) pkg. cream cheese, softened
1 C. Cool Whip (thawed)

Layer 3:
2 1/2 C. milk
3 small pkgs. vanilla instant pudding
mix
1 (15 oz) can pumpkin puree
2 tsp. pumpkin pie spice
1 C. Cool Whip (thawed)

Layer 4:
1 C. Cool Whip (thawed)
1/4 C. chopped walnuts or pecans
—
Preheat oven 350 degrees F.
Layer 1:
Mix flour, butter & nuts; press onto
bottom of 9 X 9 pan & bake 15 minutes.
Cool WELL.

Layer 2:
Mix cream cheese, powdered sugar &
1 C. Cool Whip; pour over cooled crust.

Layer 3:
Mix milk, pudding mix, pumpkin puree,
pumpkin spice & 1 C. Cool Whip until
smooth; spread over cream cheese layer.

Layer 4:
Spread 1 C. Cool Whip on top & sprinkle
chopped nuts.
Refrigerate at least 3 hours before serving.

(recipe: sugarapron.com)
——————————

Sloppy Joe Nachos

1 (13 oz) bag tortilla chips
1 1/2 lb. hamburger
1 onion, chopped
1/2 green bell pepper, chopped
1 (8 oz) can tomato sauce
1 (3 oz) can tomato paste
1/4 C. water
2 T. brown sugar
1 tsp. chili powder
1 T. Worcestershire sauce
1 T. red wine vinegar
1 tsp. red pepper flakes
1 lb. Cheddar-Jack cheese, shredded
–
Optional toppings:
sliced green onions
chopped tomatoes
finely shredded lettuce
hot pepper sauce
–
Preheat oven 400 degrees F.
In large skillet over medium heat, cook
hamburger, onions & bell pepper until
meat is brown & cooked through;
drain. Reduce heat to low, stir in
tomato sauce & paste & water; stir.
Stir in brown sugar, chili powder, garlic
powder, Wors. sauce, vinegar & red
pepper flakes – stir until all ingredients
are combined & mixture is hot, remove
from heat. Place a layer of tortilla chips
in bottom of an oven-safe pan. Place
several scoops of meat mixture over top
then sprinkle some of the cheese on top;
repeat layers. Bake, about 5 minutes,
until cheese is hot & melted. Remove
from oven & top with desired optional
toppings. Serves 4-6

(recipe: homecookingmemories.com)
——————————————

Cheesy Stuffed Pepper Casserole

2 C. cooked rice
1 lb. ground beef
1 T. olive oil
2 large green peppers, diced
1/2 C. frozen diced onion (or fresh)
1 (29 oz) can diced tomatoes, drained
3 (14 oz, ea) cans tomato sauce
2 (14 oz, ea) cans whole kernel corn,
drained
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 C. shredded Cheddar cheese
–
Preheat oven 350 degrees F.
Brown ground beef in large stock pot;
drain & remove meat from pan. Heat oil
in pan on medium-high heat; add green
peppers & onion – saute 5-10 minutes until
softened, stirring occasionally. Add tomatoes,
sauce, corn, garlic powder, salt/pepper &
bring to boil. Reduce heat & simmer 5
minutes. Stir in rice & ground beef. Pour
into a 9 X 13 baking dish sprayed with
nonstick spray. Top with shredded cheese &
bake 12-15 minutes until cheese is melted.

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

Crockpot Nacho Cheese Soup

5 boneless skinless chicken breasts*
(can use frozen)
1 C. chicken broth
1/2 C. salsa
1 (14.5 oz) can diced tomatoes
1 tsp. lime juice
2 garlic cloves, minced
1 1/2 C. Nacho cheese sauce
1 tsp. cumin
1 (4 oz) can diced green chiles
1 (4 oz) can black or pinto beans,
drained & rinsed
1/2 C. pickled banana peppers (or
pickled jalapenos if you like spicy)
–
Optional toppings:
fresh cilantro
tortilla chips
grated cheese
sour cream
lime wedges
sliced avocados
jalapeno peppers
sliced black olives
–
Add chicken, broth, salsa, tomatoes,
lime juice, garlic, nacho cheese sauce,
cumin, green chiles, black beans &
peppers to crockpot – stir. Cover &
cook on Low 4-6 hours or High 2-3
hours. Remove chicken from crockpot
& cut into bite-sized pieces (or shred)-
add back to crockpot & stir. Serve
with desired toppings. Serves 4-6

*You could substitute 1 lb. ground
beef or ground turkey in place of
chicken

(recipe: 365daysofcrockpot.com)
———————————-

Caramel Apple Muffins

Muffins:
2 1/4 C. flour, divided
2/3 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 (8 oz) container plain Greek yogurt
1/2 C. vegetable oil
2 large eggs
1 1/2 C. diced, peeled apples
1 tsp. lemon juice
zest of one lemon
2 tsp. brown sugar
1 tsp. cinnamon
1 tsp. vanilla
–
Glaze:
1/4 C. butter
3/4 C. brown sugar
1/3 C. heavy cream
1 C. powdered sugar
–
Preheat oven 375 degrees F.
Muffins:
Combine 2 C. flour, sugar, baking
powder & salt in large bowl; make
a well in the center. Mix yogurt, oil,
eggs, lemon juice & zest; add to dry
ingredients & stir until blended. In
small bowl mix apples, brown sugar,
cinnamon & vanilla. Fold apples into
batter. Using a large cookie scoop,
fill greased muffin tin 2/3 rds. full.
Bake 20-25 minutes until golden brown.
Remove muffins from pan & let cool
on wire rack.
Glaze:
Melt butter in saucepan over medium
heat; add brown sugar & heavy cream.
Stir until sugar has dissolved & mixture
combines. Remove from heat & whisk
in powdered sugar until creamy &
smooth. Allow caramel glaze to cool
slightly. Dip muffin tops into glaze &
place on baking rack to set. Makes 12.

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

Cauliflower & Tomato Salad

1 (14.5 oz) can (Hunts) Fire-Roasted
diced tomatoes
2 C. fresh cauliflower florets
1 (15 oz) can garbanzo beans (chick peas),
drained/rinsed
1/4 C. thinly sliced red onion
3 T. olive oil
2 T. chopped fresh Italian (flat leaf)
parsley
1 T. cider vinegar
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
–
Drain tomatoes & reserve 1/4 C. liquid;
discard remaining liquid. Combine drained
tomatoes, cauliflower, beans & onion in
large bowl. In second bowl, whisk
together reserved liquid, oil, parsley, vinegar,
garlic salt & pepper; pour dressing mixture
over vegetables & toss to coat. Serves 6

(recipe: readyseteat.com)
———————————

EASY HOMEMADE WHIPPED
CREAM FROSTING
(won’t melt at room temperature
like regular whipped cream)

1 (8 oz) pkg. cream cheese, softened
1/2 C. white sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C. heavy cream
–
Combine cream cheese, sugar, vanilla
extract and almond extract in a large
mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium
speed until smooth.While mixture is
still whipping, slowly pour in heavy
cream. Stop & scrape bottom of bowl
a few times while you continue
whipping until the cream can hold
a stiff peak. Makes 5 Cups

(recipe: Facebook)

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

The weather and the gas prices are un-changing
at the moment (guess that’s a good thing??)

Hope you’re having a good day – think I’m just
going to go have a ‘sit/rest’ in my favorite
recliner!

Hugs;

Pammie

I Survived the Night! Whew!

Western-style Gym Night with my

Special Needs Group!

Those in the picture are most of the people who helped out last night; it was a good turnout – I’m guessing about 80 people came. We had at least 3 new group homes and 3-4 students with their parents. The food was great: sloppy joes, green beans, chips, cookies/cupcakes/cake – too much! The lady who planned this whole thing planned for 150 people – needless to say there was TONS of leftover food (I have NO idea what she did with it all – that was HER ‘baby’). To introduce you to our regular (Board Members) group who are in charge of Friends Group:

Back row, standing: me (in hideous shirt – will talk about that later); blond lady peaking out Jackie;  next to her peaking out Cheryl; standing with cowboy had: Lois (our leader) and the big, tall guy is Pastor Dave. Those sitting in front of us were helpers for the night. Great turn-out; to put it mildly I’M EXHAUSTED TODAY! The event was from 6 – 9 p.m. (about an hour too long, in my opinion). We ate first then everyone went to the gym to dance & chat; I just had fun walking around talking to the new people and watching our kids dance – they had a ball! (My hideous shirt: given to me by a good friend a good 12+ years ago – it’s 2 sizes too big. On the front (in glaring/gaudy glitter) are 2 huge cowboy boots, 2 horseshoes and at the bottom (in glitter, of course) some barbed wire. It’s been in the back of my closet ever since she ‘gifted’ me with it – I AM NOT a glitter/cowboy type person! She also gave me a light blue top (not quite as gaudy) in glitter, etc. with a big carousel horse on it (I wore that in 2000 for my oldest son’s graduation party – haven’t worn it since). The shirt fit with the theme (think I was the most glittery/gaudy person there!).

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

Crockpot Honey Pork & Apples

1 (3-4 lb. pork tenderloin
2 large Granny Smith apples, sliced
1/2 C. honey
2 T. cinnamon
–
Slice slits in tenderloin; place 1-2
apple slices per slit. Place 3/4 of
remaining slices in bottom of
crockpot. Drizzle 1/2 the honey over
slices; place pork roast over apples-
sprinkle cinnamon over everything.
Place remaining slices on top &
drizzle with remaining honey. Cover
& cook on Low 8 hours. Remove loin
from crockpot & slice; serve with
apples on top. Serves 6

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

Pumpkin Bars w/Cream Cheese
Frosting

1 (15 oz) can pumpkin
2 eggs
2 C. flour
1 C. sugar
1/2 C. oil
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

Frosting:
4 oz cream cheese, softened
3 T. butter, softened
1 tsp. milk
1 tsp. vanilla
1 C. powdered sugar
–
Preheat oven 350 degrees F.
Line a 9 X 9″ pan with parchment
paper & spray lightly with nonstick
spray. In large bowl whisk flour, sugar,
ginger, baking soda, baking powder,
salt, cloves & cinnamon – create a
well in center of dry ingredients.
In bowl of stand mixer combine eggs,
vanilla, oil & pumpkin, beating at
Medium speed until light & fluffy;
stir gently, just to combine – pour
into prepraed pan & bake 30-35
minutes until toothpick inserted
into center comes out clean. Place
on wire rack, cool completely.

Frosting:
Combine cream cheese & butter in
medium bowl using elec. mixer, until
smooth. Add sugar; mix on Low speed
until combined. Stir in vanilla – mix
again. (you may need a little milk to
make it spreadable if your butter wasn’t
soft enough). Spread frosting evenly
on top of cake; cut into bars.

(recipe: sugarapron.com)
—————————————

Oven-Baked Chicken Risotto

2 C. chicken broth
2 C. cooked chicken, cubed
1 C. uncooked arborio rice
1/2 C. dry white wine
1/2 C. fresh or frozen peas (thawed)
1/2 C. Parmesan cheese, grated
1/3 C. cooked/cubed pancetta (or
crumbled bacon)
2 cloves garlic, minced
1 T. olive oil
1 T. unsalted butter
kosher salt/ground black pepper,
to taste
–
Preheat oven 425 degrees F.
In large Dutch oven or oven-proof
pot, heat butter & oil over medium-
high heat; saute onion until softened
6-7 minutes. Season with salt/pepper,
add garlic & cook 1-2 minutes. Stir in
arborio rice & cook 2 more minutes
until toasted but not burned. Mix in
white wine & cook until almost
evaporated; pour in chicken stock &
bring to boil. Place pot in oven &
bake 20-25 minutes until liquid is
mostly evaporated. Stir in chicken,
peas, pancetta (or bacon) & Parm.
cheese; mix together. Taste & adjust
seasoning, if needed. Serve hot.
Serves 6

(recipe: 12tomatoes.com)
————————————-

Crockpot Creamy Hash Browns

1 (32 oz) pkg. frozen cubed hash
brown potatoes
1 (10 3/4 oz) can cream of potato
soup, undiluted
2 C. (8 oz) shredded Colby-Jack
cheese
1 C. sour cream
1/4 tsp. pepper
1/8 tsp. salt
1 (8 oz) carton spreadable chive &
onion cream cheese
—
Spray insides of crockpot with nonstick
spray; place potatoes inside. In large
bowl combine soup, cheese, sour cream,
pepper/salt – pour over potatoes & mix
well. Cover & cook on Low 3 1/2 – 4 hours or
until potatoes are tender. Stir in cream
cheese. Serves 12-14

(recipe: tasteofhome.com)
—————————————

Spicy Chicken Lasagna Roll-ups

1 (24 oz) jar spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 C. shredded, cooked chicken
2 C. shredded mozzarella cheese,
divided
1/2 C. grated Parmesan cheese
2 eggs, beaten
12 rinsed cooked lasagna noodles
–
Preheat oven 375 degrees F.
Mix first 3 ingredients; combine
1/2 C. with chicken, 1 C. mozz.
cheese, Parmesan cheese & eggs;
spread 1/4 C. onto each noodle &
roll up. Pour 1/2 C. of remaining
sauce into bottom of 9 X 13″
baking pan. Top with lasagna rolls,
seam-sides down. Cover with
remaining sauce & mozzarella. Bake
25 minutes until heated through.
Serves 6

(recipe: kraft recipes)
—————————————

Grilled Chicken/Summer Veggie Skillet

1 T. oil
1 red pepper, coarsely chopped
1 yellow pepper, coarsely chopped
2 cloves garlic, minced
1 1/2 C. instant white rice, uncooked
1 1/4 C. water
1/4 C. barbecue sauce
4 cooked chicken breasts, chopped
1 tomato, chopped
1 C. (Kraft) finely shredded Italian
5-cheese blend
2 green onions, sliced
–
Heat oil in large skillet on medium-high
heat. Add peppers, cook 7 minutes stirring
occasionally. Stir in garlic; cook 1 minute.
Add rice, water & barbecue sauce, stir &
bring to boil. Top with chicken, tomatoes &
cheese. Cover & simmer on medium-low
heat 10 minutes until rice is tender & cheese
is melted. Top with onions before serving.
Serves 4

(recipe: kraft recipes)
———————————-

Pumpkin Spice Rice Krispie Treats

4 C. marshmallows
3 T. butter
1/8 C. pumpkin puree
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
6 C. rice krispie cereal
pinch of salt
–
Line a brownie pan with waxed
paper or nonstick spray.
Melt butter & marshmallows in
nonstick pan over low/medium heat.
When melted, turn off heat & add
pumpkin, salt, vanilla & pumpkin pie
spice. Stir in rice cereal & press in
prepared pan. Let set 15-20 minutes.

NOTE: they might be a little more
gooey than regular rice krispy treats
due to the pumpkin.

(recipe: Courtney Luper – Facebook)

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

I have but one goal today: REST! Am
going to put a frozen pork roast in
the crockpot with a can of cranberry
sauce – that, plus some sort of potatoes/
pasta, will be dinner tonight.

Am working on 2 knit baby blankets-
one is all white, the other multi-baby
colors yarn. Both are about 1/4th
done at this time.

Finished reading 2 good books by
Catherine Coulter: “The Lost Key”
and “Power Play”. This is one of the
authors I really like: she deals in
murder/mystery as worked out by
the FBI (and, occasionally Scotland
Yard).

Our weather is slowly going towards
typical “Fall” – low 50’s, cloudy/gloomy
& chilly/windy. Not looking forward
to winter, but guess we’ll just have to
‘like’ Fall while it’s here (at least it’s
not SNOW!)

Have a great weekend!

Hugs;

Pammie

Shopping around

Yesterday I went shopping at Meijers and, among other things, bought 2 pairs of jeans for middle son. Middle son is built ‘slight’ – I bought 30/32 jeans – they’re WAAAY too long! Took them back today – I got a quick lesson in the way men’s jeans are sized . . . son is a 30/28 or so…they don’t sell them that way ON THE SHELVES. I found a 29 length and was super happy until I looked at the waist: 38! Went to KMart, same thing – ended up going on line to see what I could find. It seems I can find (in a decent price, mind you) a 30/29 which will have to do! As to the ‘decent price’ thing: if I really WANTED to I could purchase mens jeans for $209.00 each – Crazy, right? Decent, to me, is in the $20 -40.00 range, per pair.

Also had to get gas today and had another shock: gas here has gone up FIFTEEN cents more per gallon. About 3 days ago it was $2.41/9 now it’s $2.56/9, oh well – live & learn, eh? (should have got it the other day). Today I just put $25 cash in – hopefully enough to get me by until a drop in prices??? Hopefully . . .

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Sticky BBQ Meatballs
(crockpot)

1 lb. ground beef
1 egg
1 tsp. yellow mustard
1 small shallot, chopped
1/3 C. plain breadcrumbs
salt/pepper, to taste
–
Sauce:
1 C. bbq sauce
1 tsp. smoked paprika
2 T. Worcestershire sauce
1/4-1/2 tsp. salt
–
Mix all meatball ingredients in large
bowl & shape into small meatballs.
Heat a non-stick frying pan over
medium-high heat & add some oil.
Cook meatballs until browned on
outside & entirely cooked through.
Once meatballs are cooked, mix all
sauce ingredients. Add meatballs
& sauce to crockpot & cook, on
Low, 3-4 hours. Serves 30

(recipe: savorynothings.com)
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Spaghetti Squash Boats w/Sausage

2 spaghetti squash (ripe)
1 T olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. ground sausage*
1 C. chicken broth
1 (10 oz) can Ro*Tel tomatoes
w/green chilies
1/4 C. Half & Half
pinch of red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. mozzarella cheese, shredded/
divided
2 T. thin-sliced basil
–
Preheat oven 350 degrees F.
Cut squash in half lengthwise; scoop
out seeds. Place cut-side-down, on
a baking sheet which has been lightly
sprayed with nonstick spray. Do NOT
pierce with fork. Bake 45 minutes
until tender. Drizzle olive oil in large
skillet & saute onion & garlic 2 minutes.
Add sausage & cook until lightly browned.
Drain, if necessary. Add broth, tomatoes,
Half & Half, red pepper flakes, salt/pepper
bring to boil then cover & simmer on Low
-medium heat until spaghetti squash is
ready. Remove squash from oven &
scrape out all strands of spaghetti using
a fork & add to skillet along with 1/4 C.
cheese. Toss until cheese is melted &
squash is fully coated with sauce. Transfer
squash mixture into squash shells; top
with remaining cheese. Place back in
oven 3-4 minutes until cheese is melted
& squash is heated through. Top with
basil & serve. Serves 4

*You can use your own choice of what
type/kind of sausage – poster used
spicy ground turkey sausage.

(recipe: eat-yourself-skinng.com)
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Doughnut Muffins

3/4 C. butter, softened
2/3 C. packed brown sugar
1/4 C. sugar
2 large 3eggs
1 1/4 C. milk
1 tsp. vanilla
3 C. flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. baking soda

Topping:
1 C. sugar
1 T. ground cinnamon
1/3 C. butter, melted
–
Preheat oven 350 degrees F.
In large bowl cream butter &
sugars until light & fluffy. Add eggs,
one-a-time, beating well after each
addition. Gradually beat in milk &
vanilla. In another bowl whisk flour,
baking powder, salt, nutmeg, cinnamon
& baking soda; add to creamed mixture,
stir just until moistened.
Fill greased or paper-lined muffin cups.
Bake 18-20 minutes until a toothpick
inserted into center comes out clean.
Cool 5 minutes before removing from
pan to wire rack.
Combine sugar & cinnamon. Dip tops
of warm muffins in butter then into
cinnamon mixture. Makes 1 dozen.

(recipe: tasteofhome.com)
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John Wayne Casserole

2 lb. ground beef, cooked/drained
1 (1.25 oz) pkt. taco seasoning mix
4 oz. sour cream
4 oz. mayonnaise
8 oz. Cheddar cheese, shredded/
divided
1 yellow onion, sliced
2 C. Bisquick mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4 oz) can sliced jalapeno
peppers, drained
–
Preheat oven 325 degrees F.
After cooking meat & draining, add
dry taco seasoning mix & water
(amount accordg. to pkg. directions)
In bowl combine sour cream, mayo,
4 oz. Cheddar cheese & half onions.
Stir Bisquick mix & water in a bowl
to form a ‘soft dough’ (directions
on Bisquick box). Pat dough on bottom
& 1/2 inch up sides of a 9 X 13″ baking
dish sprayed with nonstick spray. Saute
remaining onions & bell peppers in
pan until slightly tender. On top of
Bisquick mix, evenly distribute, in order:
ground beef, tomato slices, green
peppers/onions, jalapeno peppers,
sour cream mixture & remaining
shredded cheese. Bake 30-40 minutes
until edges of dough are lightly browned.

(recipe: Facebook: Mike Suddaby)
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Salsa Crockpot Chicken

4 boneless skinless chicken breasts
2 C. salsa
salt/pepper, to taste
–
(NOTE: you can also add drained
beans – your choice, and corn,
drained)
–
Place chicken breasts in crockpot;
cover with salsa & toss until coated.
Cook on High 4 hours or Low 6-8
hours until chicken shreds easily with
a fork. Shred chicken in crockpot &
toss with remaining salsa until well-
mixed. Serve immediately.

(recipe: crockpotmoms.com)
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Rustic Nut Bars

1 T. plus 3/4 C. cold butter, divided
2 1/3 C. flour
1/2 C. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten

Topping:
2/3 C. honey
1/2 C. packed brown sugar
1/4 tsp. salt
6 T. butter, cubed
2 T. heavy whipping cream
1 C. chopped hazelnuts, toasted
1 C. salted cashews
1 C. pistachios
1 C. salted roasted almonds
–
Preheat oven 375 degrees F.
Line a 9 X 13″ baking pan with foil,
letting ends extend over sides by
1 inch; grease foil with 1 T. butter.
In large bowl whisk flour, sugar,
baking powder & salt; cut in
remaining butter until mixture
resembles coarse crumbs. Stir in
egg until blended (mixture will be
dry). Press firmly onto bottom
of prepared pan. Bake 18-20 minutes
until edges are golden brown; cool on
wire rack. In large, heavy saucepan
combine honey, brown sugar & salt;
bring to boil over medium heat,
stirring frequently to dissolve sugar.
Boil 2 minutes, without stirring. Stir
in butter & cream; return to boil. Cook
& stir 1 minute until smooth – remove
from heat & stir in nuts. Spread over
crust. Bake 15-20 minutes until topping
is bubbly. Cool completely in pan on a
wire rack. Lifting with foil, remove from
pan. Discard foil & cut into bars. Makes
about 3 dozen.

NOTE: To toast nuts:
Heat oven 350 degrees F.
Bake nuts in a shallow pan 5-10
minutes or cook in a skillet over
low heat until lightly browned,
stirring occasionally.

(recipe: tasteofhome.com)
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Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast,
cut into 1 inch cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. canola oil
1 oz. pkg. dry onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce
–
2 C. uncooked wide egg noodles
–
Mix flour, salt/pepper in large ziplock
bag; add beef cubes. Seal bag & toss
until beef is well coated. In large, deep
skillet, heat oil over medium-high heat
& add beef. Saute until brown, about
6 minutes then place in crockpot.
Sprinkle dry soup  mix evenly over beef.
In a bowl whisk broth, tomato paste &
Worc. sauce – pour over beef. Cover &
cook on Low 8 hours until beef is tender.
Add noodles – cover & cook 30 more
minutes until noodles are tender.
Serves 6

(recipe: recipesthatcrock.com)
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Layered Mexican Spread/Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. fresh salsa
1 C. Mexican-style shredded cheese
1/2 C. coarsely chopped avocados
–
Spread cream cheese on bottom of a
pie plate. Top with remaining ingredients.
Makes 16 (2 T. each) servings

NOTE: other topping options:
1/2 C. sliced black olives
1 can (rinsed/drained) black beans
1/4 C. chopped fresh cilantro
2 sliced green onions

(recipe: Kraft recipes)

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Our weather is still beautiful but the
temps are dropping – it’s around 57
out there now, sunny & breezy. I went
out with just a light blouse on and
wished I’d worn a sweater over it –
live & learn!

Today was a nice, relaxed day – all
the guys were home for a change!
Since that rarely happens anymore,
I made pancakes & eggs for them –
when they were young that was a
staple Saturday breakfast if no one
was going anywhere. While I was out
jeans shopping husband informed
me that our oldest son stopped by
on his new motorcycle! I missed
seeing him but noticed later that
there was a set of keys on the
dining room table that didn’t look
familiar. After perusing the various
‘store cards’ attached to the ring
I realized they were his (apparently
he doesn’t have his cycle keys on
the same ring!) I texted him & he’s
stopping by later – so WIN/WIN
situation – I get to see the WHOLE
family today! YAY! (I’m guessing,
by the time right now) that we’ll
probably also see our grandson
(guessing oldest is picking him
up at school right about now).
I will FINALLY get to show him
the 5 puzzles I bought a good
3-4 weeks ago for he & I to
work on!

Hope your day is working out
well – or at least the way you
planned/hoped it would!

Hugs;

Pammie