Great Night!


Last night was our dinner at our son’s house – met his new girlfriend and we hit it off just perfectly. So happy to see him happy – he’s a great guy and a great cook! Dinner saw all of us STUFFED: he made 4 pork loins (3 wrapped in bacon, 1 he smoked on his smoker & coated in some sort of rub), homemade mac & cheese (to die for!), 2 salads: one kale (yuck) and one spinach & raspberry (really yummy), Brussels sprouts (I know what you’re thinking – I agreed to try one). He blanched the Brussels sprouts, cut them in half then sauteed them in chopped onion & bacon – I had a helping – they didn’t taste like I remember them (like dirt); can’t say as I’d have them again, but they weren’t BAD. I also made the Triple Chocolate Mess (see my last post for the recipe) and they loved it – brought 2 gallons of ice cream: one French vanilla & one just vanilla. It was a really fun evening with family & a few new ‘friends’ (his neighbor brought the new roommate). Also got to see the little girl I mentioned we babysat a few months ago (neighbor’s 4 yr old daughter) – she is just plain ADORABLE and delightful! Certainly has a HUGE personality and had us all cracking up a lot!

Received another photo from the telephone operators luncheon on Saturday – in this photo is a better shot of my dear friend Mary (Momma) who was my boss when I worked the all-night shift – and my husband (who was also a telephone operator for about a year before he was able to transfer to an outside job).

Mary Axsom, Pam & Earl 11 7 2015 Bell luncheon


LOTS of Thanksgiving/holiday recipes coming in. Oh! Last night we got to discussing Thanksgiving and who’s coming, etc. Oldest son decided that he’s going to have the dinner at HIS house this year! His girlfriend’s parents aren’t going to cook at all, so he thought it would be fun to have us all for dinner at HIS house! Interesting! On the way home my husband said: “If you REALLY want some leftovers, I guess you could cook a chicken or something.” This is after I said I like the idea I don’t have to go crazy cleaning house, but that there won’t be leftovers (his and the boys favorite thing). We’ll see how this all goes!


Pecan Pumpkin Pie

1 (9 inch) unbaked pie shell
2 eggs

1/2 C. granulated sugar
1/2 C. packed brown sugar
1 T. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
2 C. solid pack pumpkin puree
1 (14 oz) can sweetened condensed

2 T. butter
1 T. orange zest
1/4 C. packed brown sugar
3/4 C. pecan halves
Preheat oven 450 degrees F.
Combine eggs, sugars, flour, spices &
salt. Blend in pumpkin. Gradually add
in milk; mix well. Pour mixture into pie
shell. Bake 10 minutes. Reduce heat to
350 degrees & bake 40-50 minutes longer.
Mix together topping ingredients &
sprinkle Topping over pie the last
10 minutes before removing from oven.
Serves 8


Apple Chunkies
(bar cookies)

1/4 C. unsalted butter
3/4 C. sugar
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 Gala apple, peeled/cored,
cut into 1/2 in. pieces (or
any hard baking apple will work)
1/2 C. coarsely chopped walnuts

2 T. unsalted butter
1/2 C. brown sugar
2 T. milk

Preheat oven 350 degrees F.
In medium pan melt butter;
remove from heat – using
wooden spoon stir in sugar
until dissolved; add vanilla
& stir again. In small bowl
add flour, baking powder &
salt; mix. Once sugar mixture
is cool, blend in egg & mix
thoroughly. Add dry mix to
sugar mix & stir to combine.
Add apples & nuts; stir.
Spray a 8 X 8″ baking pan
with nonstick spray; spread
batter into pan evenly. Bake
30 minutes until golden brown.
Five minutes before pan comes
out of the oven:
Place glaze ingredients into a
saucepan & bring to boil;
boil on medium heat & stir
1 minute. As soon as pan comes
out of the oven, pour glaze over
cookies then (using a sharp knife)
cut 4 rows X 4 rows (making 16
cookies) Using a spatula, remove
each piece to a platter & cool or
serve warm. Makes 16 cookies


(I don’t usually post recipes
requesting specific product
ingredients like the vinaigrette,
but this one sounded really yummy)

Pork Chops with Cabbage

& Apples

6 C. shredded red cabbage (about
1/2 lb)
1/2 C. raspberry vinaigrette salad
dressing (Kraft)
6 boneless pork chops (3/4″ thick)
1 pkt. Shake & Bake seasoned
Panko seasoned coating mix
2 red apples, cut into wedges

Preheat oven 400 degrees F.
Place cabbage in 9 X 13″ baking
dish sprayed with nonstick spray.
Coat chops with coating mix as
directed on pkg; place on a baking
sheet sprayed with nonstick spray.
Bake chops & cabbage 30 minutes
until chops are done & cabbage
is tender, stirring apples into
cabbage mixture after 15 minutes.
Remove from oven; let chops
stand 3 minutes before serving
with cabbage mixture. Serves 6

(recipe: kraft recipes)
Jiffy Ground Pork Skillet

1 1/2 C. uncooked penne pasta
1 lb. ground pork
1/2 C. chopped onion
1 (14.5 oz) can stewed tomatoes,
1 (8 oz) tomato sauce
1 tsp. Italian seasoning
1 medium zucchini, cut into
1/4″ slices

Cook pasta accordg. to pkg.
directions. In large skillet cook
pork & onion over meidum heat
until meat is no longer pink;
drain. Add tomatoes, tomato
sauce & Italian seasoning-bring
to boil. Reduce heat, cover &
cook 5 minutes to allow flavors
to blend. Drain pasta; add to
skillet. Stir in zucchini, cover &
cook 3-5 minutes until zucchini
is crisp-tender. Serves 5

NOTE: This can be frozen:
When cooked, transfer mixture to
individual portion dishes & freeze.
Partially thaw in refrigerator over-
night. Heat through in a saucepan,
stirring occasionally & adding a
little tomato sauce, if necessary.


Stuffed Turkey Breast

12 oz. pork sausage
2 C. dried bread cubes
1 C. pecan halves
1/2 C. chopped, dried apricots
1/4 C. butter, melted
1/3 C. chicken broth
2 stalks (1 C) celery sliced 1/2″
1 medium (1/2 C.) onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 (5-7 lb.) bone-in turkey breast
3 T. butter, melted

Preheat oven 350 degrees F.
Brown sausage in 10″ skillet over
medium heat; drain fat. Stir browned
sausage & all remaining ingredients
except turkey breast & 3 T. butter, into
a large bowl. Gently loosen skin from
turkey in neck area to make a large
area to stuff; stuff area with sausage
mixture & secure skin flap with toothpicks.
Place remaining sausage mixture in greased
1 qt. covered casserole dish; refrigerate.
During last 30 minutes of turkey breast
baking time, bake remaining stuffing for
25-30 minutes until heated through. Place
stuffed turkey breast, breast-side up, on rack
in roasting pan & brush top with 3 T. melted
butter. Bake, basting occasionally, 2- 2 1/2
hours until a meat thermometer reads
170 degrees to 175 degrees F. & turkey
breast is no longer pink. Let stand 10
minutes. Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Cranberry Jello

2 (6 oz, ea) pkgs. raspberry Jell-O
1 C. boiling water
1/2 C. cold water
1 (8 oz) can crushed pineapple,
1 (15 oz) can cranberry sauce
1/4 C. chopped walnuts (optional)

1 (8 oz) pkg. cream cheese, softened
1/4 C. powdered sugar
2 T. whipped cream
1/4 C. walnuts

Lightly spray a 9″ square baking dish with
nonstick spray. In medium glass bowl
mix Jello & 1 C. boiling water, stir 2
minutes until completely dissolved. Stir
in cold water, pineapple & cranberry
sauce (add walnuts, if you like or sprinkle
them on top of finished dessert), mix well.
Pour into pan & cover with plastic wrap,
refrigerate until firm. Blend together
cream cheese, powdered sugar & whipped
cream until smooth; spread over top of
firm jello & sprinkle top with nuts (if
using). Serves 6-8

(recipe: sugar-n-spice

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. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger

gingersnap cookies, vanilla
wafers or graham crackers,
for dipping

In large bowl beat cream cheese &
powdered sugar until smooth. Beat
in pumpkin, sour cream, cinnamon,
pumpkin pie spice & ginger until
blended. Serve with suggested
dippers. Makes 4 Cups


Apple Cider Cupcakes w/Nutmeg

1/2 C. unsalted butter, softened
2/3 C. sugar
2 eggs, room temp.
1 1/2 C. flour
2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
3/4 C. fresh apple cider (unpasteurized)

2 sticks (1 C) salted butter, softened*
4 C. powdered sugar
1/4 tsp. fresh ground nutmeg
1 tsp. vanilla

Preheat oven 350 degrees F. Spray
cupcake pan with nonstick spray or
use paper liners. Cream together
butter & sugar until light & fluffy. Add
eggs, one-at-a-time, beat well after
each addition.  Add vanilla & mix again.

In another bowl, sift flour, spices, salt &
baking powder; add to butter mixture
then drizzle in cider slowly with mixer on
Low. Mix just until combined. Fill cupcake
cups 3/4 ths full. Bake 20-23 minutes until
golden brown. Let cool completely while
making frosting.
Beat softened butter with powdered
sugar, vanilla & nutmeg 10 minutes until
very fluffy. Frost cupcakes & sprinkle tops
with cinnamon (if desired). Makes 12

*You can use unsalted butter, just add a tiny
pinch of salt to frosting while beating



Tonight is Knit/Crochet night & I’m taking the
current mans scarf I’m knitting for the home-
less box at the church my special needs group
meets at. The box will be out until just before
Christmas so maybe I can get another scarf done
by then – we’ll see.

Our weather is typical for Fall: 45 degrees F.,
overcast with a light misty rain. Tomorrow
is supposed to get up to 58, we’ll see . . .

Have a really GREAT day & remember to
take a little time for yourself: a quick nap,
maybe a ‘cuppa’ – something hot: cocoa/
coffee/tea – something refreshing & calming.
YOU are IMPORTANT – take a little time for



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One CommentLeave a comment

  1. It sounds like the son’s dinner was a winner! You really got to be proud of how well he is doing!

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