Lovely Day!


This week our weather is GREAT – in the 60’s (and maybe up to 70 tomorrow!); sun shining, slight breeze – just perfect for Fall. Got up early & got some shopping done (hit some good sales at both local drug stores). Did you remember with the Time Change to change out your smoke detector batteries? Just a reminder – did that, here, today.

There are a LOT of really great sounding Fall/Thanksgiving recipes coming in – makes me want to share them all at once (but I’ll pace myself).


Cannoli Poke Cake

1 box white cake for 9 X 13
pan (plus ingredients on box)
1 (14 oz) can sweetened condensed
1 1/2 C. ricotta cheese*
1 1/2 C. mascarpone cheese
1 tsp. vanilla
1 C. powdered sugar
1/2 tsp. cinnamon
1/2 C. mini chocolate chips
powdered sugar (for dusting)

Bake cake accordg. to pkg. directions
in a 9 X 13″ dish; cool completely. Poke
holes all over top of cake**. Reserve 1/2
C. sweetened condensed milk & pour
rest over cake. Refrigerate 1 hour.
Combine ricotta & mascarpone cheeses
& vanilla in mixwer bowl; beat until
smooth. Add powdered sugar & cinnamon
& mix until combined. Add reserved
sweetened cond. milk & mix until
combined. Once cake has absorbed
milk, spread cheese topping evenly over
cake. Top with mini choc. chips & a
dusting of powdered sugar. Cover
cake & refrigerate 2-3 hours.
Cake will keep for 4-5 days.

*consider straining ricotta before using
if it’s particularly watery.
**Poster used a straw to poke the holes


Beef & Barley Stew

1 1/2 lb. eye of round steak, cut into
1/2 inch cubes
1 onion, diced
4 carrots, diced
2 stalks celery, chopped
4 garlic cloves, minced
2 cans beef broth
1 (28 oz) can diced tomatoes
2 T. tomato paste
2 T. soy sauce
1 bay leaf
3/4 C. barley
4 sprigs fresh thyme
1 can onion soup
1 C. red wine
salt/pepper, to taste

Place beef cubes, onion, carrots,
celery & garlic in crockpot. Whisk
tomato paste with some of the
beef broth; add to crockpot
along with rest of ingredients. Cover
& cook on Low 6-8 hours. Remove
thyme sprig & bay leaf – discard.
Check seasonings & serve.
Serves 6-10


Spaghetti Garlic Shrimp &


1/2 lb. spaghetti, uncooked
4 C. small broccoli florets
1/2 C. Italian salad dressing
1 lb. uncooked, deveined/peeled
large shrimp
2 clove garlic, minced
1/4 C. grated Parmesan cheese

Cook spaghetti accordg. to pkg.
directions (omitting salt) ADD
broccoli to boiling water last
2 minutes. Heat salad dressing
in large skillet on meidum-high
heat. Add shrimp & garlic; cook
& stir 3-4 minutes until shrimp
turn pink. Drain spaghetti/brocc.
mixture & return to pan. Add
shrimp mixture & cheese; mix
lightly. Serves 4 (can serve
6 if servings are 1 1/4 C. each)

(recipe: Kraft recipes)

Pizza Pasta Casserole

1 (16 oz) pkg. elbow pasta
1 (24 oz) bottle marinara sauce
3 C. water
5 oz. pepperoni, divided
2 C. shredded mozzarella cheese
Parmesan cheese, to taste
chopped basil, to taste

Preheat oven 425 degrees F.
In large baking dish stir uncooked
pasta, marinara sauce, water &
about 3/4 of pkg. pepperoni. Cover
dish tightly with foil & bake
30 minutes. Uncover & stir. Sprinkle
top with mozzarella & place remaining
pepperoni slices on top of cheese.
Bake, uncovered, 10 more minutes,
until cheese is melted & pasta is
tender. Serves 4-6


Baked Ziti with Squash & Mushrooms

3 C. uncooked ziti pasta
1 tsp. oil
3 C. cubed/peeled butternut squash
cut into 1/2″ pieces
1/2 lb. sliced fresh mushrooms
3 cloves garlic, minced
1 tsp. finely chopped rosemary
1 (14.5 oz) can chicken broth
4 oz (half of 8 oz pkg) cream cheese,
1 (5 oz) pkg. fresh baby spinach leaves
1 1/2 C. (Kraft) shredded Italian 5-cheese,

Preheat oven 375 degrees F.
Cook pasta in large saucepan as directed
on pkg, ommitting salt. Heat oil in large
nonstick skillet over medium-high heat.
Add squash & mushrooms; cook & stir
8 minutes until squash is tender. Add
garlic & cream cheese; cook & stir
2-3 minutes until cream cheese is
completely melted & mixture is well
blended. Drain pasta & add to squash
mixture in skillet along with spinach &
1/2 C. shredded cheese; mix lightly.
Spoon into greased 9 X 13″ baking
dish. Bake 15-20 minutes until heated
through. Top with remaining cheese;
bake, uncovered, 5 minutes until
cheese has melted. Serves 8

(recipe: Kraft recipes)

Easy Cinnamon Roll Knots

1 lb. pizza dough (store bought or
3 T. unsalted butter, room temp.
1/4 C. brown sugar
1/4 C. granulated sugar
2 tsp. ground cinnamon

Cream Cheese Glaze:
1 T. butter, room temp.
1 T. cream cheese, room temp.
1 C. powdered sugar
1 T. milk
1/4 tsp. vanilla

Preheat oven 375 degrees F.
Line a large baking sheet with
parchment paper. On lightly floured
surface, roll out pizza dough into a
rectangle. Spread 2 T. soft butter on
dough; sprinkle with brown sugar.
In a small bowl combine gran. sugar &
cinnamon; sprinkle mixture over brown
sugar (reserve about 2 tsp. for top of
knots). Fold dough in half; cut into
12 equal strips. Tie each strip into a
knot-over, under & through (like a
pretzel). Place each knot 2 inches
apart on baking sheet. Melt remaining
1 T. butter, brush each knot with butter
& sprinkle tops with reserved cinn/sugar.
Bake 18-20 minutes until golden brown.
Remove from oven & let cool to room
Prepare glaze:
In medium bowl whisk butter & cream
cheese; whisk in powdered sugar & add
milk & vanilla – whisk until glaze is smooth.
Drizzle glaze over cooled knots. Makes 12


Just got a call from oldest son inviting us over for
dinner this coming Monday (and to meet his new
girlfriend!). He’s the Exec. Chef, so I know the food
will be really good; he’s inviting several of his
friends & neighbors, also, so he said be prepared
for around 15 people! I told him I’d bring dessert –
Triple Chocolate Mess! This is a recipe I got from
a friend and it’s REALLY – REALLY super good &
Served with a scoop of vanilla ice
cream and you’re in ‘dessert heaven’!
Triple Chocolate Mess

1 box chocolate cake mix
1 pint sour cream (16 oz)
1 small box instant chocolate pudding mix
3/4 C. oil
4 eggs
1 C. water

Spray insides of crockpot with nonstick
spray. Mix all ingredients in a bowl &
pour into crockpot. Cover & cook on Low
4-5 hours. Serve in a bowl with ice

I’m tossed on what to make for dinner
tonight – either Chicken Parmesan or
meatloaf (no recipes here, just off the
top of my head). I finally finished the
6 knit cotton Spa cloths for the lady
leaders in my special needs group
(for Christmas). Our group also does
a box for needy/homeless people,
collecting hats, scarves, mittens/
gloves & socks – that got me to
thinking . . . I still have a bit of
extra time, so I started knitting a
scarf for that cause. We’ll see if I
continue & make a few more items;
I have until Dec. 16th, so we’ll see.

Hope you are having a good day-
relax a little, take a short break &
maybe look or go outside & enjoy
this ‘last of Fall before snow’ time.
Halloween’s already over & we’re
now looking towards Thanksgiving-
can you believe it’s already almost
Winter? Scary stuff! While in the
grocery store today I began thinking
about what items I’ll need to buy
for the Thanksgiving dinner (a little
early for that, but at least my mind
was working on it!). Love the food &
family together (hate the preparations,
since it’s me doing the cooking, but hey,
someone has to, right?).




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2 CommentsLeave a comment

  1. I vote for chicken parm! 😉

  2. Don’t know how Thanksgiving is going to go as far as how many people, being held where, and what the menu will be.

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