Monday – After SNOW!


Woke up this morning to 24 degrees F. (8 a.m.), now it’s 11:42 and the temps are up to 38 degrees! We’re supposed to get up to 50 degrees F. by Wednesday – hopefully all this ‘white stuff’ will be GONE! (one can hope, right?) Was very grateful that all of our family made it home safely last night – and out again today to go to work. Snow is OK – a ‘given’ if you live in Michigan; having it OFF of the driveways, walkways & roads is a blessing!

Still working on the Cruella de Vil scarf – it’s going at medium-speed; being that both yarns are really fuzzy makes for a little more time on each stitch (the yarns tend to weave together and you have to sort of struggle with each stitch, but that’s OK). Tomorrow (if the roads are clear) am planning on going to JoAnn’s for the black yarn for youngest son’s scarf (using same pattern as the last homeless mens gray scarf – yet to photo that one, sorry).

LOTS & LOTS of Thanksgiving/Holiday recipes coming in – almost more than I can keep up with or type! (Yes, I type up each recipe for your enjoyment; discovered that using ‘copy & paste’ just doesn’t work well here) not counting some of the directions are really poorly written. Ran into a recipe today that asked for 16 Tablespoons of butter – why not just say 3/4 C. + 2 T.??? (I re-wrote that part).


Chive & Honey Biscuits

2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1/4 C. chopped fresh chives
1/2 C. milk
1/2 C. mayonnaise
1/4 C. honey, warmed 20
seconds in microwave

Preheat oven 425 degrees F.
In bowl stir flour, baking powder,
salt & chives together. In another
bowl stir milk, mayo & warm
honey. Mix wet ingredients into
dry until just coming together.
Roll out on floured surface to
3/4 inches thick. Cut into rounds
using biscuit cutter & place on
greased cookie sheet. Bake
10-12 minutes until golden brown.
Makes 12 biscuits.


Cranberry Upside-Down Cake

1/4 C. butter, softened
4 C. cranberries
3/4 C. sugar
1 (3 oz) pkg. cranberry flavored
2 tsp. orange zest
1 (2 layer size) pkg white cake mix
1 (3.4 oz) vanilla instant pudding mix
2 large eggs
1 1/3 C. water
2 T. oil
2 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Line 9 X 13″ pan with parchment, with
ends of parchment extending over sides.
Spread butter onto parchment on bottom
of pan. Toss cranberries with sugar, dry
gelatin mix & zest; spread onto bottom
of pan. Beat cake mix, dry pudding mix,
eggs, water & oil with elec. mixer just
until blended (do not overbeat). Pour
over cranberries. Bake 40-45 minutes
until toothpick inserted into center
comes out clean; cool completely.
Invert cake onto platter; remove pan
& parchment. Serve cake topped with
Cool Whip. Serves 16


Butternut Squash Salad

1 medium sized butternut
2 T. olive oil
1 T. Italian seasoning
1/2 tsp salt
1/4 tsp. black pepper
6-8 C. leafy green salad blend
1/2 C. crumbled feta cheese
1/2 C. pomegranate arils (seeds
with flesh)
1/2 purple onion, thinly sliced
1/4 C. dry roasted pumpkin seed
kernels (pepitas)

Balsamic viniagrette, creamy
Italian or Ranch dressing

Preheat oven 425 degrees F.
Peel skin off squash using a
vegetable peeler. Chop off top
stem & bottom stump & discard.
Cut squash in half lengthwise &
use a spoon to remove seeds;
discard seeds. Cube the squash
into bite-sized pieces & place in
a large bowl. Drizzle olive oil ,
Italian seasoning, salt & pepper
on squash; toss to coat. Spread
in even layer on large baking
sheet; roast in oven 20-25 minutes,
stirring halfway until squash is lightly
browned & tender; let cool.
Place leafy green salad blend in a
large bowl; top with cooled squash,
feta cheese, pomegranate, onion
slices & pumpkin seed kernels.
Serve with your choice of salad
Serves 10-12


Buttery Sweet Potato Casserole

2 (15 3/4 oz, ea) cans sweet potatoes,
1/2 C. sugar
1 egg
1/4 C. butter, melted
1/2 tsp. cinnamon
dash salt

1 C. coarsely- crushed Ritz (or other
company) butter crackers (about 25)
1/2 C. packed brown sugar
1/4 C. butter, melted

Preheat oven 350 degrees F.
In large bowl combine first 6 ingredients.
Transfer to greased 8 X 8″ baking dish.
Combine topping ingredients & sprinkle
over top. Bake, uncovered, 20-25 minutes
until a thermometer reads 160 degrees F.
Serves 6-8


Curried Pumpkin Soup

1 onion, diced
1 T. coconut oil or clarified butter*
2-4 garlic cloves, minced
1 T. fresh ginger, minced
1 tsp. curry powder
3/4 tsp. coriander
1/2 tsp. cumin
1/4 tsp. cloves
1 medium (2 lb) pumpkin,
cut in half, seeds & pulp removed
3 1/2 C. vegetable or chicken stock
1/2 C. coconut milk**
cayenne pepper, to taste
salt, to taste
1 (7 oz) container Greek plain
yogurt (garnish)
Preheat oven 350 degrees F.
Rub pumpkin halves with coconut
oil or butter; place, flesh-side down
on foil-lined cookie sheet. Roast
45 minutes until flesh is tender when
pricked with a fork. Once cool enough
to touch, scoop pumpkin flesh out of
skins. Heat large soup pot over medium-
high heat & melt oil or butter. Add onion-
do not stir. Allow onions to brown on one
side, then flip & do no stir again. Add garlic,
ginger-stir & cook 1-2 minutes until garlic
becomes fragrant & slightly brown. Add
curry powder, coriander, cumin & cloves-
constantly stir until spices become
toasted & fragrant, about 60 seconds.
Add stock, coconut milk & pumpkin –
bring to boil. Turn off heat. In small
batches, place soup in a blender &
blend until smooth. Once soup is
completely smooth, place pot back
on burner on medium-high; bring
soup to a simmer. Serve soup with a
dollop of Greek yogurt.

NOTE: if soup is too thick, add more
stock to thin it.

*To Clarify Butter:
Cube required amount of butter &
place in small saucepan. Have a
small wooden spoon & bowl ready to
remove milk solids once butter
begins to bubble. Melt & cook
butter over Low heat; butter will
begin to bubble & white foam
(milk solids) will rise to the top.
Using wooden spoon, skim surface
of butter, removing white foam only.
Store white foam deposits in small
bowl. Continue cooking butter &
scraping off foam until no white
foam remains, then remove butter
from stove. Strain clarified butter through
a fine mesh sieve or a piece of cheese-
cloth to get rid of any remaining milk
solid bits. Store in airtight container
& refrigerate – will keep in fridge for
3-6 months. Note: clarified butter will
transform to a cloudy, dense paste
when at room temp or refrigerated.

**You can find coconut  milk in the
alcohol/drink mixes aisle at the



2 lb. hearty white sandwich bread,
cut into 1/2″ pieces
16 T. unsalted butter, cut into 16
4 onions, finely chopped
4 celery ribs, finely chopped
4 tsp. poultry seasoning
1 3/4 tsp. salt
1 tsp. pepper
6 C. chicken broth

Adjust oven racks to upper-
middle and lower-middle
Preheat oven 325 degrees F.
Divide bread between 2 rimmed
baking sheets & bake until golden
brown, 50-55 minutes, stirring
& switching/rotating sheets
halfway through. Cool completely
on sheets, then transfer to large
bowl. Melt butter in 12 inch skillet
over medium-low heat. Cook,
stirring constantly, until butter is
nutty brown, 5-7 minutes. Reserve
3 T. browned butter in small bowl.
Add onions & celery to skillet,
increase heat to medium & cook
until browned, 12-15 minutes. Stir
in poultry seasoning, salt/pepper &
cook until fragrant, about 30 seconds.
Add vegetable mixture to bowl
with toasted bread.
Increase oven temp. to 425 degrees F.
Add 2 C. broth to now-empty skillet
& cook over high heat, scraping up
any browned bits, until reduced to
one cup, 6-8 minutes. Combine
remaining four C. broth & reduced
broth with vegetable-bread mixture,
let set 10 minutes, stirring once.
Transfer stuffing to 9 X 13″ baking
dish & bake on upper-middle rack
until golden brown & crisp,
35-45 minutes. Let cool 15 minutes.
Serves 10-12


Caramelized Onion/Cranberry Sauce

1 T. vegetable or canola oil
1 large yellow onion, cut into
medium dice
kosher salt
fresh ground black pepper
1 (12 oz) bag fresh or thawed
frozen cranberries, rinsed/picked
over (3 1/2 C.)
1 C. granulated sugar

In 10″ straight-sided saute pan or
skillet heat oil over medium heat.
Add onions, a pinch of salt & a
grind or 2 of pepper. Reduce heat to
Low, cover & cook, stirring occasionally,
until onions are golden-brown & very
soft, 20-25 minutes. Remove lid,
increase heat to medium-high &
cook onions, stirring often, until deep
caramel-brown color, 2-3 more
minutes. Add cranberries, sugar,
pinch of salt & 1/2 C. water – bring
to simmer over medium-high heat.
Simmer 2-3 minutes then cover,
turn off heat & let cool to room
temperature. Makes 2 1/2 C.


Pumpkin Spice Rolls

4 tsp. active dry yeast (or approx.
2 envelopes)
1/4 C. milk
5 1/4 C. flour
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
1/3 C. brown sugar
1 1/2 tsp. salt
2 large eggs
1/4 C. melted butter
1 3/4 C. pumpkin puree (or a
15 oz. can of pure pumpkin)
egg wash: 1 egg, lightly beaten
with 1 T. water)

Heat milk to between 110 & 115
degrees F. (feels slightly warm on
back of your hand) on the stove or
in microwave; pour into bowl of
standard mixer. Stir in dry yeast &
let stand at least 5 minutes. In large
bowl combine first 6 ingredients;
mix well. In separate large bowl
lightly beat two eggs, then stir in
melted butter & pumpkin puree.
After yeast has been activated, add
wet ingredients directly into bowl of
standard mixer; stir to combine. Add
1/2 of dry ingredients (flour & spices)
& stir to mix together. After well
mixed, add remaining 1/2 of dry
ingredients & mix again. Using the
dough hook, allow machine to knead
dough until it is smooth & still some-
what sticky (3-5 minutes). Transfer
dough to a lightly oiled bowl, cover &
let rise approx. 1 hour (it will double
in size).
Remove dough from bowl, place on
lightly floured surface. Lightly grease
a cookie sheet or two 8-9″ pans. Working
with half of dough, cut off 9-12 evenly
sized portions (depending on how big
you want them) and roll them into balls
that can fit in the palm of your hand.
Space them on pan so they are barely
touching sides of one another; they will
expand during second rising time & during
baking to completely fill the pan. Makes
18-24 rolls. (see Note)
After dough is shaped, cover it loosely & let
rise another 1 to 1 1/2 hours.
Preheat oven 350 degrees F.
When bread is ready to bake, brush the top
lightly with egg wash. Bake 30-35 minutes
until browned or until an instant read
thermometer inserted into center reads
190 degrees F. Remove from oven & allow to
cool on a rack.

NOTE: If you would prefer, you can make 2


Bacon Cheese Spread

1 (12 oz) pkg. bacon strips;
1/2 C. chopped pecans
4 C. (1 lb) shredded sharp Cheddar
2 C. mayonnaise
1 small onion, chopped
2 T. finely chopped sweet red
1/8 tsp. cayenne

assorted crackers, for dipping

Cook bacon until crisp; drain. In large
bowl combine next 6 ingredients; stir
in bacon. Serve with crackers.
Makes 4 cups



Ambrosia in a Cloud

1 (8 oz) tub Cool Whip, thawed
2 (11 oz, ea) cans mandarin
oranges, drained
1 (20 oz) can crushed pineapple
in juice, drained
3 C. miniature marshmallows
2 C. flake coconut

Spread Cool Whip on bottom &
up sides of a 2 1/2 quart serving
bowl. Combine remaining
ingredients & pour into “Cool
Whip” cloud/bowl. Refrigerate
1 hour. Serves 12

(recipe: kraftrecipes)

 Hope you’re having a good day
and are on-time with all of your
holiday preparations.



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6 CommentsLeave a comment

  1. It is still 30 degrees here in SW Michigan. I am hoping that the snow is gone by Wednesday. I love it from now until the day after Christmas but then it can go! Your Caramalized Onion and Cranberry Sauce sounds interesting!

    • I’ve probably asked you before – but WHERE in SW Michigan, if you don’t mind telling me.

      • Not at all! Saint Joseph, Michigan.

  2. Thank you for typing up all the recipes by hand! Very generous with your time and energy, just wanted to let you know that we appreciate you very much. Have a joyous holiday season Grammie! 🙂

    • Thank you so much – it’s always nice to hear from readers! Happy Thanksgiving to you, too!

  3. Hi! Going out this morning for the final shopping for dinner on Thursday. Roads are clear and it is not suppose to snow today. Good luck finding your yarn. Hoping to have all my children up for Thanksgiving dinner. ( I mean to feed them not eat them).

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