Ah, the ‘fun’ . . .

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Today, bright & early (7:30 a.m.) we got a phone call telling us they would be here to deliver our new dishwasher in 15 minutes – super rush on husband’s & my part to get the area cleared for a swift exchange of old for new. I was totally amazed at just how quickly they got the job done – “Thank you, enjoy your day” and they were gone. I loaded it up with dirty dishes, put in the soap packet then husband rolled it to the sink, plugged in the water hose, turned on the water and I walked in – to a BIG puddle under the dishwasher, on the floor! Husband said he heard a sound when he turned on the water – to make this a short story, called Home Depot and they’re checking it out – we should hear by Friday or Monday. When we purchased it the saleslady made SURE we understood that if anything went wrong we were to contact them within 3 days (she told us the story of a man who bought a big appliance, like an upright freezer; something went wrong and he waited the weekend to contact them . . . a half-day late – they wouldn’t do anything for him – guess he didn’t purchase the warantee; not sure but definitely NOT COOL!). We DID purchase a 2 year warantee – we’ll see where this goes.

After the delivery men left I started feeling warm/dizzy – thought it was just low blood sugar (since I hadn’t eaten anything since around 8 p.m. the night before). As the morning wore on, turns out it was a light batch of food poisoning – sigh. I had warmed up the last of the baked potatoes from the Movie Night a week before (not really even THINKING about how old they were) – ate about half of them and VOILA! Today it was major gas pains and all the other ‘fun’ stuff you get with that (won’t mention here). Spent the morning lying down and attempting to sleep some. The next ‘new adventure’ transpired as written below; good thing I was feeling much better when I got the call!

It’s been a kind of crazy few days – youngest son came home from work last night showing me his bandaged index finger which he’d cut pretty badly at work – he decided to just ‘go with it’ and went to work today. Called me around 2 p.m. telling me someone at work re-bandaged his finger but told him it would need stitches – guess who spent a good 3 hours in Emergency awaiting his finger-fixing (I brought my knitting, so got lots done). We just got home from there – turns out they said they couldn’t DO any stitches because of how/where he injured it, but they did a really good clean up/bandaging so he’s ‘good to go’…sigh.  Never a dull  moment around here, that’s for sure!

Lots of all kinds of recipes for the holidays – will just throw as many as I can at you, in case you can use them!

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

Creamy/Crispy Stuffed Onions

3 onions, peeled/ cut in half
horizontally
1 T. canola oil
1/4 C. cream cheese
2 T. sour cream
1 clove garlic, minced
1 tsp. fresh rosemary, finely
chopped
1/8 tsp. salt
1/8 tsp. black pepper
2 T. panko bread crumbs
1 T. margarine, melted
1 tsp. bacon bits

Preheat oven 400 degrees F.
Place onions, cut side up, in
9 X 13″ baking dish – drizzle
tops with oil. Bake 50 minutes.
Remove from oven & allow to
cool slightly. Carefully remove
the center of the onions –
leaving a shell. In small bowl
combine cream cheese, sour
cream, garlic, rosemary, salt/
pepper – evenly spread filling
on top & into center hole of
onions. In small bowl combine
panko bread crumbs, margarine,
& bacon bits; sprinkle evenly on
top of each onion. Bake 10-15
minutes until golden brown.
Serves 6

(recipe: mrfood.com)
———————————–

Sausage Stuffing

1 onion, chopped
1/2 C. (1 stick) butter, melted/
divided
1 (16 oz) pkg. ground pork sausage
1/4 lb. fresh mushrooms, chopped
1 3/4 C. chicken broth
1 (8 oz) pkg. corn bread stuffing
1/2 C. chopped almonds,
toasted (optional)
1 egg, beaten

Preheat oven 325 degrees F.
Spray 8″ square baking dish with
nonstick spray. In large skillet
over medium-high heat cook
sausage & mushrooms 3-5
minutes until sausage has
browned & mushrooms are tender.
Drain, if necessary. In large bowl
combine chicken broth, stuffing &
almonds; mix well. Add remaining
butter, sausage mixture & egg;
mix well & spoon into prepared
dish. Cover with foil & bake
30 minutes. Uncover & bake 30-35
minutes longer until heated
through & top is golden brown.
Serves 6

Note; can add chopped celery in
place of nuts, if desired.

(recipe: mrfood.com)
———————————

Cheddar Carrot Pudding

1 lb. fresh or frozen carrots,
cooked & mashed
6 T. butter, softened
4 eggs
1 C. cracker meal
3/4 C. (3 oz) shredded Cheddar
cheese
3/4 C. milk
1 T. sugar
1 1/2 tsp. dried dill weed
1 tsp. onion powder
1 tsp. salt

Spray a microwaveable 8 X 8″
baking dish with nonstick spray.
In large bowl place carrots, butter;
mix well. Add eggs, one-at-a-time,
beating after each addition. Stir
in remaining ingredients, pour into
prepared dish. Microwave at 80%
power 10-12 minutes or until
center is set. Cut into squares &
serve. Serves 6

(recipe: mrfood.com)
—————————————

Creamy Garlic Salsa Dip

1 (1 oz) envelope savory herb
with garlic soup mix (Knorr or Lipton)
1 (16 oz0 tub sour cream
1/2 C. chunky salsa

In medium bowl combine all
ingredients. Chill at least 2 hours
before serving with favorite dippers.
Makes 2 1/2 C.

(recipe: food.com)
————————————–

3-ingredient Sausage/Cheese Dip

1 lb. bulk Italian sausage
1 (10 oz) can diced tomatoes &
green chilies, drained
8 oz. cream cheese, cubed

Cook & stir sausage until no longer
pink; drain. Stir in tomatoes & cream
cheese; cook & stir until cheese is
melted. Serve warm. Makes 3 C.

(recipe: food.com)
—————————————

Cranberry Quinoa

(quinoa-to serve 6)
2 C. water
1/2 C. dried cranberries
1/2 tsp. salt
3 T. thinly sliced green onions
1 T. vegetable oil
1 T. lemon juice

In medium saucepan add water,
cranberries & salt – bring to boil.
Add quinoa; reduce heat to Low.
Cover & cook 15-20 minutes until
water is absorbed. Stir in green
onions, oil & lemon juice. Serves 6

(recipe: readyseteat.com)
—————————————

Oven-roasted Brussels Sprouts with
Tomatoes

1 lb. small fresh Brussels sprouts,
trimmed, cut in half lengthwise
1 (14.5 oz) can (Hunts) fire-roasted
diced tomatoes, drained
2 T. canola oil
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. ground black pepper

Preheat oven 425 degrees F.
Toss all above ingredients together
in large bowl. Spread mixture in single
layer on large shallow baking pan.
Bake 20 minutes until Brussels
sprouts are tender & browned,
stirring once halfway. Serves 6

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

Pumpkin Magic Cake

1 box yellow cake PLUS
ingredients needed on box
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 size) box French Vanilla
instant pudding mix
1 C. cold milk

Preheat oven 350 degrees F.
Prepare cake mix accordg to box
instructions; pour batter into a
lightly greased 9 X 13″ baking pan.
In another bowl whisk pumpkin,
evap. milk, 1/2 C. cream, eggs,
brown sugar & pumpkin pie spice
until smooth. Slowly pour mixture
over cake batter. Bake cake 50-60
minutes until center is no longer
jiggly & a toothpick inserted into
the center comes out clean. Let
cool to room temperature.
Pour rest of heavy cream & powdered
sugar in a bowl. Using an elec.
mixer with whisk attachment, beat
on medium-high 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
it’s completely combined. Cover &
refrigerate until cake is completely
cooled. Spread mixture on top
of cake.

(recipe: ebay.com)
————————————-

Mashed Potato Casserole
(overnight recipe)

3/4 C. + 2 T. unsalted butter,
softened & more for pan
6 lb. Yukon gold potatoes,
peeled/cut into chunks
2 T. + 1 tsp. kosher salt
1 1/2 C. sour cream
1 tsp. black pepper
6 T. finely chopped chives
2/3 C. bread crumbs
2/3 C. grated Parmigiano-
Reggiano cheese

Lightly grease 9 X 13″ baking dish.
In large pot place 4 qts water,
2 T. salt – bring to boil. Add
potatoes & boil until fork-
tender, about 20 minutes; drain.
Mash potatoes with 10 T. butter,
sour cream, 1 tsp. salt & pepper.
Mash in chives – taste & adjust
seasoning. Spread potatoes into
prepared pan. Cover refrigerate
up to 3 days.

In small bowl combine remaining
4 T. butter, bread crumbs & cheese;
mix until it forms coarse crumbs.
(crumbs can be refrigerated 3
days)


Preheat oven 400 degrees F.
Remove casserole from fridge;
sprinkle crumbs over top &
bake 30-40 minutes until
golden brown. Serves 12-14

(recipe: cooking.nytimes.com)
————————————

Butternut Squash Cornbread
(crockpot)

1 1/4 C. flour
3/4 C. cornmeal
2 tsp. baking powder
1/8 tsp. salt
1/3 C. unsalted butter, melted
3 T. honey*
1 large egg, lightly whisked
2/3 C. butternut squash, cooked/
mashed well
3/4 C. + 2 T. buttermilk**

Line crockpot with foil; spray foil
with nonstick spray. In medium
bowl whisk flour, cornmeal, baking
powder & salt. In large bowl whisk
melted butter with honey. Beat in
egg until incorporated. Whisk in
squash then buttermilk. Slowly add
dry ingredients to wet; stir until
just combined (do not overmix-
it’s Ok to see small amounts of flour)
Pour batter into foil-lined crockpot –
smooth top with spatula & cover.
Cook on Low 3 1/2 – 4 hours or
High 1 1/2 -2 until edges are
brown & a toothpick inserted
into center comes out clean. Once
cooked, remove entire foil with
cornbread from crockpot & let cool
15 minutes. Cut & serve. Wrap any
leftovers in plastic wrap & place in
airtight container up to 2 days.
Serves 4-5

*If you want bread sweeter, add
more honey or 1/4 C. granulated sugar

**To make buttermilk:
Using a 1 C. measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to reach 3/4 C. measure &
stir. Let mixture set 5 minutes and
you now have buttermilk!

(recipe: lifemakessweeter.com)
———————————————-
Butternut Squash Au Gratin

1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 T. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar cheese,
divided

Preheat oven 350 degrees F.
Cut squash lengthwise in half; discard
seeds. Cut each half crosswise into thin
slices; remove peels. Place squash in large
saucepan; add enough water to cover
squash. Bring to boil on high heat; simmer
on medium-low 8-10 minutes until squash
is tender. Cook bacon in skillet until crisp,
stirring occasionally. Remove from skillet
using slotted spoon, reserving 1 T. drippings
in skillet. Drain bacon on paper towels. Add
onion to skillet; cook & stir 5 minutes until
crisp-tender. Stir in flour & pepper; cook &
stir 1 minute. Gradually stir in broth; cook
& stir 2-3 minutes until thickened. Remove
from heat; stir in 1 C. cheese. Drain squash;
arrange half in 8 or 9″ baking dish. Cover with
half sauce; repeat layers & top with bacon &
remaining cheese. Bake 25-30 minutes until
squash mixture is heated through & cheese
is melted.

(recipe: walmart.com)
—————————————–

Pumpkin Spice Bark Candy

1 (10 oz.) pkg (Nestles Toll House
Pumpkin spice morsels
or Cinnamon morsels-
in bags like chocolate chips
1 (12 oz) bag white chocolate
morsels
1/2 C. finely chopped pecans
(or other nuts)
1/2 C. crushed pretzels

Cover a large cookie sheet with foil or
parchment paper. Place pumpkin
morsels in glass bowl; melt in micro-
wave on High 1 minute, remove & stir.
(If not  melted, micro again 10-15 sec.)
Stir chopped nuts into pumpkin morsels.
Place white choc. morsels in glass bowl;
melt in microwave on High 1 minute;
remove & stir (if not melted, do again
10-15 seconds). Stir in pretzel pieces &
spoon both melted mixtures onto cookie
sheet, alternating flavors (swirl a little).
Use a spatula to smooth melted morsels
& push them towards the sides of the
cookie sheet. Place sheet in freezer 10
minutes until bark has solidified. Break
into pieces & serve on a plate.

(recipe: premeditatedleftovers.com)
—————————————–
Cinnamon Roasted Sweet Potatoes

2 1/2 lb. sweet potatoes or yams,
peeled/cut into bite-sized pieces
6 T. margarine*, melted
1 T. cinnamon
1 T. firmly packed brown sugar

Preheat oven 425 degrees F.
Toss cut potatoes, 2 T. margarine,
cinnamon & brown sugar in large
bowl. Arrange potatoes on baking
sheet in single layer & roast,
stirring once, 35 minutes until
golden brown. Drizzle with remaining
4 T. margarine. Serves 6

*recipe calls for “Country Crock cinnamon
spread margarine” – I listed (above) a
substitute for that ingredient

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

Pumpkin Torte
(overnight recipe)

1 2/3 C. graham cracker crumbs
1/3 C. sugar
1/2 C. butter, melted

Cream Cheese filling:
2 (8 oz, ea) pkgs. cream cheese,
softened
3/4 C. sugar
2 large eggs

Pumpkin filling:
2 envelopes unflavored gelatin
1/2 C. cold water
1 (30 oz) can pumpkin pie filling
1 (5.5 oz) can evaporated milk
2 large eggs, lightly beaten

Topping:
1 (12 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
In small bowl combine cracker crumbs,
sugar & butter; press onto bottom of
ungreased 9 X 13 baking dish. In large
bowl beat cream cheese & sugar until
smooth. Add eggs & beat on Low speed
using elec. mixer, just until combined –
pour over crust & bake 25-30 minutes
until center is almost set. In small bowl
sprinkle gelatin over cold water & let
stand 1 minute. In large saucepan combine
pie filling & evap. milk – bring to boil. Add
gelatin; stir until dissolved. Whisk a small
amount of hot mixture into eggs & return
all to pan, whisking constantly. Cook &
stir over Low heat until mixture is thickened
& coats the back of a spoon. Cool 10
minutes. Spread over cream cheese layer,
spread Cool Whip over top. Cover &
refrigerate overnight. Serves 15

(recipe: tasteofhome.com)
——————————————
Pumpkin Spice Cupcakes w/Cream
cheese frosting

3/4 C. butter, softened
2 1/2 C. sugar
3 large eggs
1 (15 oz) can solid-pack pumpkin
2 1/3 C. flour
1 T. pumpkin pie spice
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1 C. buttermilk*

Frosting;
1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
1 tsp. vanilla
2 tsp. cinnamon

Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Add eggs, one at
a time, beating well after each
addition. Add pumpkin & stir.
Combine flour, pie spice, baking
powder, cinnamon, salt, baking
soda & ginger – add to creamed
mixture alternately with buttermilk,
beating well after each addition.
Fill paper-lined muffin cups three-
fourths full. Bake 20-25 minutes until
a toothpick inserted into center comes
out clean. Cool 10 minutes before
removing from pans to wire racks to
cool completely.

Frosting:
In large bowl beat cream cheese & butter
until fluffy. Add powdered sugar, vanilla
& cinnamon – beat until smooth. Frost
cupcakes & refrigerate leftovers. Makes
2 dozen.

*Buttermilk:
If you don’t have buttermilk, pour
1 T. lemon juice or vinegar into a
2-cup measuring cup then fill cup
to 1 Cup mark with milk – stir &
let stand 5 minutes – you now have
buttermilk!

(recipe: tasteofhome.com)
=====================
Happy Thanksgiving!

Spending a little time with you before
starting dinner (Pierogies & sausage).
Since I don’t have to cook an entire
meal tomorrow, it will be kind of nice
to enjoy the Thanksgiving parade on TV –
the boys always like watching that (I’m
usually in the kitchen getting the turkey
ready to cook!).

Hoping you have a really nice holiday-

Hugs;

Pammie

Forgot to mention the weather is
behaving – today it was 54 and most
of the snow is melting – YAY! We’re
supposed to get rain for the next few
days, but that’s OK – at least it’s not
the frozen stuff!

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2 CommentsLeave a comment

  1. Hope your son and dishwasher are good as new in a few days!

  2. I second Writeknit’s thoughts. I hope you are back on the wellness train!


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