It’s THURSDAY already! YIKES!


As I mentioned in my last post, this is a very busy/crazy week. Just got home from attending the funeral of my very close friend’s Mother. It was very good to re-connect with all of her family plus see some people I haven’t seen in a long time, from our previous church. It was a good service and I’m glad I went. Today I face getting the special needs group’s newsletter written – not one of my favorite things to do. Tomorrow evening is the Harvest Party for our group and it’s been a bit crazy trying to arrange last night’s group meeting plus the party – I’m Number 2 in charge, but our Number 1 Leader is the lady who’s Mom’s funeral we just attended – that leaves me in charge of all things for awhile. Whew! I’m pretty sure tomorrow’s party is going to go very well – if all who volunteered to help show up. Last night’s meeting went VERY well – Thank You, Lord! As I’ve told people many times: I’m a GREAT helper/assistant – NOT a good IN-Charge Leader-type person. I do my best – that’s the most anyone can expect, right?

Lots of Fall/Harvest/Thanksgiving-type recipes coming in – having trouble choosing just which ones to feature – but here are some you might like:


2-ingredient Pumpkin Cake w/
Apple Cider Glaze

1 box yellow cake mix
1 (15 oz) can pumpkin puree

1 1/2 C. powdered sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
In large bowl pour cake mix & pumpkin
puree; using elec. mixer, beat until
well incorporated (batter will be very
thick). Spray a 7 X 11 X 2″ baking dish
with nonstick spray and pour batter
into pan. Bake 28 minutes until a
toothpick inserted in the center comes
out clean – do not overbake. Let cool
in pan 5-10 minutes then flip onto a
Combine powdered sugar, apple
cider & pumpkin pie spice – glaze
should be thick but pourable. Add
more sugar or cider, if needed then
pour over cake while still warm. Reserve
some glaze to pour over each slice
when served. Serve warm or at
room temperature. Serves 4-6


Bacon-cheeseburger Chowder

1 lb. ground beef
1 medium onion, chopped
1 medium sweet red pepper,
1 clove garlic, minced
3 T. flour
2 1/2 C. milk
1 lb. potatoes (about 2 medium),
1 1/2 C. water
1 T. beef bouillon granules
12 oz. Velveeta cheese, cubed,
about 2 1/4 C.)
3 strips bacon, cooked/crumbled

In 6 qt. stockpot, cook beef, onion &
pepper over medium heat 6-8 minutes
until beef is no longer pink & onion is
tender; drain. Add garlic, cook 1 minute
longer. Stir in flour until blended. Gradually
stir in milk. Add potatoes, water & bouillon;
bring to boil. Reduce heat, simmer, covered,
15-20  minutes until potatoes are tender.
Add cheese; stir until melted. Sprinkle
servings with bacon. Serves 6


Dump & Go Cheesy Chicken

6 skinless boneless chicken breast
2 (11 oz, ea) cans cream of Cheddar
cheese soup
1/2 C. milk
salt/pepper, to taste
1 tsp. garlic powder

Spray crockpot with nonstick spray.
Place chicken in crockpot. In medium
bowl mix soup & milk; pour over
chicken. Season with salt/pepper &
garlic powder. Cook on High 6 hours.
DO NOT lift lid while cooking.
Serves 6

NOTE: You can also add a 16 oz pkg.
frozen broccoli the last 30 minutes
of cooking time.


Harvest Squash Medley

6 C. water
1 butternut squash, peeled/
seeded, cut into 3/4″ pieces
2 medium sweet potatoes,
peeled/cut into 3/4″ pieces
1/4 C. honey
1/4 C. orange juice
3 T. butter
1 T. grated orange peel
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
2 small apples, peeled/sliced
1/2 C. chopped walnuts, toasted

Preheat oven 350 degrees F.
In large saucepan, bring water to
boil – add squash; return to boil.
Reduce heat; cover & simmer 10
minutes/drain. Place squash &
sweet potatoes in a greased
9 X 13″ baking dish.
In small saucepan combine honey,
orange juice, butter, orange peel,
cinnamon & nutmeg; bring to boil,
stirring constantly. Pour over
squash & potatoes. Cover & bake
30 minutes, stirring occasionally.
Uncover, stir in apples & bake
30-35 minutes longer until tender,
stirring occasionally. Sprinkle
top with walnuts & serve.
Serves 10

Sweet Potato/Ham Hash

2 C. cubed/peeled sweet potatoes
2 T. butter
1 T. olive oil
1 medium onion, chopped
1 small sweet red pepper,
3 green onions, chopped
1 red chili pepper, seeded/
finely chopped
3 cloves garlic, minced
2 C. cubed fully cooked ham
1/2 tsp. pepper
1/4 tsp. salt
4 eggs
1/4 C. shredded white Cheddar

In large skillet saute sweet
potatoes in butter & oil until
crisp-tender. Add onion, red
pepper, green onions & chili
pepper – saute 4-5 minutes
until tender. Add garlic; cook
1 minute longer. Stir in ham,
pepper & salt. Using back of
a spoon, make four wells in
the potato mixture – add one
egg to each well. Sprinkle
with cheese, cover & cook
4-5 minutes until egg whites
are completely set. Serves 4


Pumpkin Peanut Butter
Yogurt Dip

1/2 C. canned pumpkin
1/2 C. vanilla Greek yogurt
1/2 C. creamy peanut butter
1 T. maple syrup
1/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice

Mix all ingredients in a bowl.
Serves 4

Serve with your choice of

sliced fresh fruit (apples, bananas)
Nilla wafers
graham crackers

Store leftovers in airtight container
in fridge.
NOTE: Poster cored a small pumpkin
and used that to serve this dip in


Salisbury Steak

1 lb. lean ground beef
1/4 C. bread or cracker crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 egg
small onion, sliced (optional)
1 can beef broth
1 (4 oz) can sliced mushrooms,
2 T. cornstarch
2 T. water
1 pkg. brown gravy mix (or
1 jar/can brown gravy)

Preheat oven 350 degrees F.
Mix first 5 ingredients & shape
into ovals about 3/4″ thick. Cook
in a skillet with a little oil , turning
once until brown. Add onion,
mushrooms & broth – heat to boiling.
Reduce heat, cover & simmer 10
minutes. Remove meat to a casserole
dish & keep warm. Heat mixture to
boiling; mix water & cornstarch
together in a small bowl to make a
paste. Add paste to boiling mixture
using a wire whisk – whisk until gravy
begins to thicken. Mix in gravy mix
(prepared accordg. to pkg. directions
(or canned gravy) – pour over meat
in dish & bake until bubbly; 30 minutes.
(Serve with cooked rice, mashed
potatoes or noodles)


Autumn Pumpkin Chili

1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper,
1 T. canola oil
1 clove garlic, minced
1 lb. ground turkey
1 (15 oz) can solid-pack pumpkin
1 (14.5 oz) can diced tomatoes,
4 1/2 tsp. chili powder
1/4 tsp. pepper
1/4 tsp. salt

Optional Toppings:
shredded Cheddar cheese, sour
cream, sliced green onions

Saute onion & peppers (green &
yellow) in oil in large skillet until
tender. Add garlic, cook 1 minute.
Crumble turkey into skillet & cook
over medium heat until meat is no
longer pink. Drain any grease & transfer
to a 3 qt. crockpot. Stir in pumpkin,
tomatoes, chili powder, pepper/salt.
Cover & cook on Low 7-9 hours.
Serve with toppings of your choice.
Serves 4

(recipe: tasteof

Pumpkin Spice Sugar Cookies
(makes 28 cookies)

1 1/4 C. granulated sugar
1 C. butter
3 egg yolks
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1 T. pumpkin pie spice
1 tsp. cinnamon

Pumpkin Spice Buttercream:
4 C. powdered sugar
1/2 C. butter, room temp.
5 T. milk
1 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1 tsp. vanilla

Preheat oven 350 degrees F.
Lightly spray 2 cookie sheets with
nonstick spray. Cream together sugar
& butter; beat in egg yolks & vanilla.
Add flour, baking soda, pumpkin pie
spice, cinnamon & cream of tartar;
stir (dough will be firm – it’s supposed
to be this way). Form dough into
walnut-sized balls & place, 2 inches
apart, on sheets. Do Not flatten.
Bake 12-14 minutes utnil tops are
cracked & just turning color. Remove
from sheets & cool completely on
wire rack.

(at this point you can prepare the
frosting if you are going to eat them
right away, or line them tightly in a
ziplock bag & seal, placing them in the

Pumpkin Spice Buttercream
In large bowl cream powdered sugar &
butter until smooth. Gradually mix in
milk & vanilla using elec. mixer until
smooth & stiff, about 5 minutes. (color
with food coloring, if desired) then
frost cookies.



Our weather is now in the ‘need sweater or
coat’ mode – 40’s and maybe 50’s if it’s sunny.
Brrrrrrrr! Kind of gray, wet/damp rainy – seems
like EVERY year it gets this way just before
Halloween – I don’t remember very many DRY
trick-or-treat nights as a child – oh well, adds
to the scary atmosphere, right? Brrrrrrrr!

Our gas prices have dropped again; yesterday
Clark was $2.06/9 and today it’s $2.05/9 – that’s
from $2.29/9 a week or so ago.

Hope you are having a great week;
stay warm & dry if you can!




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3 CommentsLeave a comment

  1. You’ll do great! At the party — take a cue from the people in your special needs group and just have fun. I used to work with adults with developmental disabilities and they did know how to party.

    • Thanks for the encouragement! I love being with my ‘kids’ – they always make me smile or laugh (I guess I just worry about the small details like will we have enough food?) When we have these parties we never know how many will show up, so it makes it a bit hard to plan.

  2. You will be great and as for food you always seem to have a little left over. Have fun.

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