Happy Saturday!

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The sun is shining, the leaves are falling – it’s another good Fall day! Spent the early morning knitting more rows on grandson’s blanket & loom-knitting the orange/yellow hat for charity. Got lots of loads of laundry done yesterday, so I’m pretty well FREE for today – YAY! Been reading lots more great Fall/Thanksgiving recipes – here ya go:

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Crockpot Pecan Pie

1 refrigerated pie crust
3 eggs
1 C. sugar
2/3 C. dark corn syrup
1/3 C. melted butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 C. chopped pecans (or a
combination of chopped & halves)

Vanilla ice cream, whipped cream
or Cool Whip (thawed) for serving

Spray insides of crockpot with nonstick
spray. Place pie crust in pot & press it
to shape the bottom of the crockpot.
In a large bowl stir remaining ingredients
together,except nuts, until mixed well.
Stir in nuts*. Pour filling into crust (if
you reserved some nuts, gently place
them on top of filling. Cover & cook on
High 2 1/2 – 3 hours. Serves 6

*Poster reserves about half the nuts
to arrange on top of filling to make
it look prettier

(recipe: yummly.com)
——————————

Fall Pasta Salad

1 (8 oz) pkg. elbow macaroni
1 C. chopped, cooked rotisserie
chicken
1 C. chopped apples
1 C. chopped pears
1/2 C. dried cranberries
1/2 C. chopped celery
1/2 C. chopped candied walnuts
1 C. mayonnaise
3 T. maple syrup
1 T. apple cider vinegar
1 tsp. salt

Cook pasta to desired doneness;
drain well & cool (rinse with cold
water to cool quickly; drain well).
In large bowl combine cooled
pasta, chicken, apples, pears,
cranberries, celery & candied
walnuts; mix well. In small bowl
combine mayonnaise, maple syrup,
vinegar & salt; blend well & pour
over pasta mixture; toss lightly
then serve immediately. Serves 6

NOTE: If you’re not serving the
salad immediately, you may want
to wait to add the pears & walnuts
just before serving so they remain
crunchy. You can also add an
additional 1/4 C. mayonnaise to
moisten the salad just before serving.

(recipe: mrfood.com)
————————————–

Chipotle Butternut Squash Soup

2 C. diced/peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 tsp. ground cumin
1 T. olive oil
2 cloves garlic, minced
2 C. vegetable broth, divided
1 (14.5 oz) can diced tomatoes,
undrained
3 oz. cream cheese, cubed
1/4 C. minced fresh basil
1 chipotle pepper in adobo
sauce, chopped
1 (15 oz) can black beans,
rinsed/drained
1 (11 oz) can Mexicorn, drained
2 C. fresh baby spinach
fresh sage, (optional)

IN large saucepan saute squash,
carrot, onion & cumin in oil 10
minutes. Add garlic; cook 1 minute.
Add 1 1/2 C. broth; bring to boil &
reduce heat. Cover & simmer 10-12
minutes until vegetables are tender –
cool slightly. Transfer mixture to
blender; add tomatoes, cream cheese,
basil, chipotle pepper & remaining
broth – cover & process 1-2 minutes
until smooth. Return mixture to
saucepan; stir in beans, corn & spinach.
Cook & stir until spinach is wilted &
soup is heated through. (sprinkle with
fresh sage, if desired.) Serves 5

(recipe: tasteofhome.com)
————————————

Sweet Potato Soup


1 large onion, chopped
1 medium sweet red pepper,
chopped
2 medium carrots, chopped
2 tsp. canola oil
1 tsp. minced fresh ginger
1 clove garlic, minced
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 (32 oz) carton plus 1
(14.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes,
undrained
1 large sweet potato, peeled/
cubed
2/3 C. creamy peanut butter
2 tsp. honey
4 green onions, chopped

In large saucepan, saute onion,
red pepper & carrots in oil 3
minutes. Stir in  ginger, garlic,
cayenne & black pepper; cook
2 minutes. Add broth, tomatoes
& sweet potato – bring to boil.
Reduce heat; cover & simmer
15-20 minutes until potatoes are
tender. Cool slightly then pour,
in batches, into a blender &
process until smooth. Return
mixture to pan & heat through.
Stir in peanut butter & honey-
cook & stir until peanut butter
is melted. Garnish servings with
green onions. Serves 8
(2 quarts)

(recipe: tasteofhome.com
———————————-

Crockpot Cube Steaks & Gravy

2 lb. beef cube steaks
salt/black pepper
flour (for dredging)
1 (1 oz) pkt. onion gravy mix (Lipton)
1 (10.5 oz) can cream of mushroom
soup
2 C. water

Salt/pepper your steaks to your liking
then dredge in flour & fry in skillet in
hot oil until brown. Place in crockpot.
Add water, soup & gravy mix all at
once. Cover & cook on Low 6-8 hours.
(Serve with mashed potatoes or cooked
rice – your choice)

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

Cake Mix “Puppy Chow”
(crockpot)

1 box Funfetti cake mix
6 oz. vanilla almond bark or
white chocolate chips
6 C. Honey-nut Cheerios cereal

Line a sheet pan or cookie sheet
with waxed or parchment paper.
Place almond bark in 6 qt crockpot &
melt on High, stirring occasionally.
(should take less than 1 hour). Add
Cheerios, stirring well to coat all
cereal with melted bark. Add in
dry cake mix slowly while stirring
until coated. Spread mix onto
prepared sheet & cool. Store in
cool place in airtight container or bag
up to 2 weeks. Serves 8

(recipe: crockpotladies.com)
———————————-

Bacon/Cheddar Cornbread Bites

1 (7 oz) box Martha White Yellow
Cornbread & Muffin mix
2/3 C. milk (or buttermilk)
1 egg, beaten
6 slices bacon, cooked/crumbled
3/4 C. shredded Cheddar cheese
1 T. maple syrup

Preheat oven 375 degrees F.
Spray a 24-cup mini muffin pan with
nonstick spray. In large bowl combine
cornbread mix, milk & egg – stir until
smooth. Add cheese, bacon & syrup;
lightly mix to combine. Fill each cup
2/3 rds full with mixture. Bake 10-13
minutes until cooked through & lightly
golden brown on top. Remove from
oven & cool 5 minutes in pan. Remove
& cool slightly on a baking rack before
serving. Makes 21-24 mini muffin bites

(recipe: mommy’skitchen)
——————————————

Pumpkin Bread w/Maple
Icing

1 C. butter, softened
2 C. brown sugar
1 C. sugar
1 (15 oz) can pumpkin puree
2/3 C. evaporated milk
4 eggs
1 tsp. vanilla
3 1/2 C. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. pumpkin pie spice

Icing:
1 1/2 C. powdered sugar
2 T. milk
1 T. maple syrup

Preheat oven 350 degrees F.
Lightly grease & flour three
8 X 5″ loaf pans.
Combine butter, brown sugar &
white sugar in large bowl; beat
until combined. Beat in pumpkin
puree, evap. milk, eggs & vanilla
until combined. In separate bowl,
whisk flour, baking soda, salt &
pumpkin pie spice. Gradually add
dry ingredients to wet & mix just
until combined. Pour mixture into
prepared pans until they are filled
2/3rds full. Bake 45-50 minutes
until a toothpick inserted into
center comes out clean. Let cool
completely

Icing:
Whisk all icing ingredients together
until smooth; spread over cooled
bread.

NOTE: Poster states: “The bread gets
more flavorful on the second day!”

(recipe: tasteofhome.com)

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Hope you are enjoying your weekend;
get out and view the changing colors!

Hugs;

Pammie

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One CommentLeave a comment

  1. crock pot pecan pie…can it be! saved under faves!


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