Over half-way through October already!


Today has been a very relaxing day – so far (I always have to preface that with ‘so far’ – things get crazy around here quickly). Woke up super early (6 a.m.) and lay there until 7:30, then resigned myself to getting up. Had some coffee & knit on the baby blanket for my friend’s daughter due in January. Spent a little time upstairs digging through ‘stuff’ attempting to locate the ‘little baby’ stuff from 10 years ago. Actually was pleasantly surprised to find a small box of cardboard books (the toddler kind) – thought I’d given them away (YAY!). Also found some small baby toys, so we’re good in that department; even found middle & oldest son’s baby blankets I made for them! Only thing I didn’t find was a small bag of cloth baby diapers – they are great to use as spit-up cloths. If I don’t find them I’ll check at the next Mom-2-Mom sales coming up – pretty sure I’ll be able to find some at good prices. The only items I’m still hunting for are a small, folding high chair and a small baby walker (neither of which we’ll be needing immediately).


Layered Pumpkin Delight

1 C. flour
1/2 C. butter, softened
1/2 C. plus 1/4 C. chopped pecans
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
3 C. Cool Whip, thawed/divided
2 1/2 C. milk
3 (3.4 oz, ea) boxes instant White
Chocolate pudding mix (or vanilla)
1 (15 oz) can pumpkin puree
1 tsp. pumpkin spice

Preheat oven 350 degrees F.
Layer 1:
Mix flour, butter & 1/2 C. pecans. Spray
a 9 X 9 or 9 X 13″ baking pan with nonstick
spray & press mixture on bottom (NOTE:
If using a 9 X 13″ pan)
if you want more crust, add an additional
1/2 C. flour, 1/4 C. butter & 1/4 C. more
chopped nuts). Bake 15 minutes; remove &
let cool

Layer 2:
Blend cream cheese & powdered sugar. Add
1 C. Cool Whip then spread over cooled crust.

Layer 3:
Mix milk, pudding mix, canned pumpkin,
pumpkin spice & 1 C. Cool Whip until
smooth; spread over layer 2

Layer 4:
Spread remaining 1 C. Cool Whip over top
& sprinkle with chopped nuts. Refrigerate
at least 3 hours until set.


Chicken Butternut Squash Lasagna

1 1/2 lb. boneless skinless chicken
1/2 C. chicken broth or water
*see below

1/2 C. butter
1/2 C. flour
4 C. milk
salt, to taste

To assemble:
1 T. olive oil
2 (20 oz, ea) bags frozen cubed
butternut squash, thawed
1 (9 oz) pkg. (15-16 sheets) oven
ready lasagna noodles
3-4 C. shredded cheese (poster
used mozzarella & provolone)
3/4 C. grated Parmesan cheese

Add chicken & broth/water*(see below)
to crockpot.
Cover & cook on High 4 hours or Low
8 hours until fully cooked; remove &
shred chicken. Heat a saucepan over
medium-high heat & melt butter. Whisk
in flour until smooth & continue to whisk
1-2 minutes to let cook. Slowly stir in milk
while continuing to whisk vigorously to
ensure flour combines with milk smoothly.
Bring to a simmer & cook 3-5 minutes until
thickened. Remove from heat & add salt.

Preheat oven 350 degrees F.
Spread olive oil in bottom of 9 X 13″ baking
dish then spread one ladle of sauce on bottom.
Layer about 5 noodles then half of chicken and
1 bag squash. Add about 1 C. sauce & top with
1 – 1 1/2 C. shredded cheese & 1/4 C. Parm. cheese;
repeat layer. Final layer will be noodles, sauce,
shredded cheese & Parm. cheese. Cover pan with
foil & bake 30 minutes. Remove foil & return to
oven 15 minutes until cheese is browned &

*Poster used 2 tsp. chicken seasoning blend:
either Penzey’s Mural of Flavor, McCormicks
Italian Seasoning or Montreal Chicken

(recipe: slowcookergourmet.net)

Crockpot Chicken Chili Dip

1 can dark red kidney beans (drained/
1 can black beans (drained/rinsed)
1/2 large white onion, diced
1 (10 oz) bag frozen corn
1 (4 oz) can chopped green chilies
2 (10 oz, ea) cans diced fire-roasted
1 (8 oz) can tomato sauce
1 T. taco seasoning
1 T. cumin
1 T. chili powder
3 chicken breasts, cut into cubes
1 (16 oz) pkg. Velveeta, cut into cubes
1 C. milk

taco chips

Add tomatoes, sauce, beans, chilies
& corn to crockpot. Add seasonings
& stir to combine. Place chicken directly
on top of mixture then top with Velveeta
cubes – pour milk over top. Cover &
cook on High 3-4 hours. Remove lid
& stir to combine. Keep crockpot on
warm & serve. Serves 12-15

Note: Also makes a topping on burritos
or taco salad

(recipe: realhousemoms.com)

10-Minute Stroganoff

1 1/2 lb. ground beef
1 (8 oz) pkg. presliced fresh
1 large onion, thinly sliced
16 oz. sour cream
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
garlic salt
black pepper, to taste

hot, cooked egg noodles
to serve 6

Brown ground beef in large skillet,
drain grease & set meat aside.
Add mushrooms & onion, cook over
medium-high heat, stirring
occasionally, 5 minutes until tender.
Add ground beef, sour cream & soup
to skillet; cook over medium heat 5
minutes until thoroughly heated,
stirring occasionally. Stir in garlic salt
& black pepper, to taste. Serve
immediately over hot cooked egg
noodles. Serves 6

(recipe: mrfood.com)

Pizza Knots

2 T. melted butter
1/4 C. olive oil
2 cloves garlic, minced
2 T. chopped parsley
1/2 C. finely grated Parmesan
1 can refrigerated biscuit dough
2/3 C. shredded mozzarella cheese
1/2 C. mini pepperoni

marinara sauce, warmed (for serving)

Preheat oven 400 degrees F.
Spray 10 inch skillet with nonstick
spray or olive oil. Whisk butter, oil,
garlic, parsley & Parm. together.
Cut each biscuit in half & roll into a
thin rectangle. Brush each piece with
butter mixture then sprinkle lightly
with mozz. & pepperoni. Roll & pinch
the dough together to seal, then tie
the dough into a knot. Place knots in
skillet; brush remaining butter mixture
on dough & sprinkle with more mozz.
& pepperoni. Bake 15-20 minutes until
cheese is melted & biscuits are cooked
through. Serve warm with warmed
marinara. Serves 8-10

(recipe: delish.com)

Cheesy Zucchini Pie

10 oz. zucchini, shredded/drained
1/2 C. shallots, chopped
1/4 C. fresh chives, chopped
1/2 C. mozzarella cheese, shredded
2 T. Parmesan cheese, grated
1/2 C. flour
1 tsp. baking powder
2/3 C. milk
1 tsp. olive oil
2 large eggs, beaten
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly spray a pie plate (or
regular baking dish) with nonstick
spray. In large bowl combine zucchini,
shallots, chives & mozz. cheese – spread
mixture evenly in bottom of prepared
pan. In another bowl sift flour & baking
powder together; add milk, oil, eggs, salt/
pepper – mix well. Pour mixture over
zucchini mixture in pan & top with
Parm. cheese. Bake 30 minutes until
a knife inserted into center comes out
clean.  Let stand 5 minutes then serve
hot. Serves 6

(recipe: 12tomatoes.com)

Maple Carrot Cupcakes

2 C. flour
1 C. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
4 large eggs
1 C. canola oil
1/2 C. maple syrup
3 C. grated carrots (about
6 medium)

1 (8 oz) pkg. cream cheese,
1/4 C. butter, softened
1/4 C. maple syrup
1 tsp. vanilla
chopped walnuts, (optional

Preheat oven 350 degrees F.
Fill 18 muffin tin cups with paper
liners or grease tins. In large bowl
combine first 6 ingredients. In
another bowl beat eggs, oil &
syrup – stir into dry ingredients
just until moistened then fold in
carrots. Fill muffin cups two-thirds
full with batter & bake 20-25 minutes
until a toothpick inserted into center
comes out clean. Cool 5 minutes before
removing from pans to wire racks.

Combine cream cheese, butter, syrup &
vanilla in a bowl; beat until smooth then
frost cooled cupcakes. Sprinkle tops with
nuts, if using. Store in fridge. Makes
1 1/2 dozen

(recipe: tasteofhome.com)


Tonight’s dinner is Homemade Chicken Pot Pie.
There are still some leftovers around so we’re
‘good to go’, so to speak.

Hope your day is going well – enjoy this
Fall season while you can!




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One CommentLeave a comment

  1. Enjoy I am with a little shiver. The trees are starting to turn and I love to see the great colors.

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