OWLS – All Done!


I’m happy to say that they are BOTH DONE! I texted a photo of the adult hat and my friend who commissioned it- she was VERY happy – I’ll hand it over to her Wednesday.

Amidst many texts we were able to solidify the Thanksgiving dinner plans – YAY! The other Mom/Grandma & I will be doing all the sides & desserts & my son (the chef) will be doing the turkey. I love him lots but (Lord love him) he tends to want to over-do a bit; example-he asked if he should do a turkey AND a prime rib – NO! Thanks but we are not an army! There will be (to my knowledge) nine people – maybe a few more, but still – not a huge crowd. The other Mom/Grandma let me know baking is not her forte, so I’ll be doing two desserts – not sure just what yet, but we’ll see. Knowing my son there will be tons of appetizers (even though other Mom/Gr’ma will also be doing her famous ham roll-ups – some with jalapenos – just for me!). Somehow I’m pretty convinced we won’t go hungry!


Caramel-Cheesecake Stuffed
Baked Apples

5 small apples, cored/scooped
out (do not cut all the way through)
6 oz. cream cheese, room temp.
1 T. caramel topping
1 medium egg
1/4 C. sugar
1 tsp. apple pie spice
1 tsp. caramel (for drizzling
over baked apples – optional)
chopped nuts (optional)

Preheat oven 350 degrees F.
Lightly spray baking sheet with
nonstick spray. Place cream cheese,
caramel topping, sugar & apple pie
spice in mixer bowl – beat until
smooth & creamy, 3-4 minutes. Fill
each apple 2/3 rds full using mixture –
do not fill to the top. Transfer
apples to baking sheet – bake 22-25
minutes until cheesecake is set.
Remove from oven & cool completely.
Transfer apples to a serving plate &
drizzle tops with caramel & chopped
nuts. Serves 5

(recipe: diethood.com)

Buffalo-Ranch Alfredo Pasta

1 box your choice shaped pasta
(to serve 4)
1 stick butter, unsalted
1/4 C. hot sauce
1 (8 oz) pkg. cream cheese
1 1/4 C. milk
1/2 packet dry Ranch seasoning mix

Optional toppings:
crumbled blue cheese
diced jalapeno peppers

Cook pasta accordg. to pkg. directions;
drain. Melt butter over medium heat in
skillet. Add hot sauce, stirring occasionally,
then add cream cheese. Using a wooden
spoon, break up cream cheese then whisk
mixture together until creamy, slowly
adding in milk as you go. Sprinkle in half of
packet Ranch seasoning, stirring it in until
fully combined. Toss sauce with pasta &
top with crumbled blue cheese & diced
jalapeno peppers (optional)
Serves 4

(recipe: delish.com)

French Onion Penne

2 T. butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 T. fresh thyme leaves, plus
more for garnish
1 packet onion soup mix
1 lb. penne pasta
2 C. beef broth
2 C. water
1/4 C. heavy cream
1 1/2 C. shredded Gruyere cheese

In large pot melt butter over medium-
low heat. Add onions & caramelize,
stirring occasionally, until deeply
golden, 15 minutes; season with
salt/pepper. Add garlic, thyme &
French onion soup  mix – stir until
garlic is fragrant – 1 minute. Add
pasta, broth & water – bring to boil
then let simmer until pasta is al
dente & most liquid is absorbed
(it should be saucy), 15-20  minutes.
Add heavy cream & 1 C. Gruyere;
stir until cheese is melted.

Serving suggestions:
Serve as is, or as French onion soup.
Heat broiler; transfer pasta to oven-
safe bowls or ramekins & top with
more Gruyere. Broil until cheese is
melted, 1-2 minutes, then garnish
with more thyme. Serve immediately
Serves 4

(recipe: delish.com)

Crockpot Potato Soup

12 medium red potatoes, cubed,
not peeled
1 T. butter
1 large onion, diced
2 cloves garlic, minced
5 C. water
5 chicken bouillon cubes or
5 C. chicken broth or stock
1 can cream of potato soup
3 slices bacon, cooked/crumbled
1 C. heavy cream
1 C. Cheddar cheese, shredded
1 C. sour cream
1/4 C. chopped chives
1/4 C. Italian parsley, chopped

Saute onions & garlic in butter. Place
potatoes, bacon, water, onion mixture,
chicken cubes/broth & seasoning in
crockpot. Cover & cook on High 4
hours or Low 8 hours until potatoes
are tender. Stir in heavy cream, parsley,
cheese, sour cream & chives & serve
immediately. Serves 8

(recipe: recipelion.com)

Reese’s No-Bake Crispy Cookies

4 C. Rice Krispies cereal
1 C. light corn syrup
1 C. granulated sugar
1 1/4 C. creamy peanut butter
5 regular-sized Reese’s Peanut Butter
Cups (crushed)
1/2 C. milk chocolate chips

Line a baking sheet with parchment
paper. Place cereal in a large bowl. In
large microwaveable bowl place corn
syrup & peanut butter – cook on High
2-3 minutes, stirring every 30 seconds
until mixture is evenly combined – pour
over cereal & mix. Mix in chocolate chips.
After a few minutes, mix in crushed
peanut butter cups (waiting so they don’t
melt from hot mixture). Spoon onto sheet
using an ice cream scoop. Let cool then use
your hand or a spatula to slightly flatten
them (so they look more like a thick cookie
instead of a ball).

(recipe: recipesfromheaven)

Easy Baked Pork Chops

6 boneless pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
1/4 C. flour
2 eggs, beaten
3/4 C. Italian-style seasoned
bread crumbs
4 T. olive oil
1 (10.75 oz) can cream of mushroom
3/4 C. milk
1 clove garlic, minced

Preheat oven 350 degrees F.
In bowl combine flour, garlic powder &
seasoning salt. Place beaten eggs in
a shallow bowl & place bread crumbs
in another shallow bowl. Dredge chops
lightly in flour, then egg then bread
crumbs. Heat oil in medium skillet
over medium heat; fry chops in oil
until crisp well browned. Transfer
chops to a 9 X 13″ baking dish &
cover with foil. Bake 30 minutes.
While baking, combine soup, milk &
garlic in medium bowl. After chops
are cooked, remove from oven & cover
with soup mixture. Re-cover with foil
& bake another 30 minutes.

(recipe: realmomkitchen.com)
Cheesy Cauliflower Patties

1 head cauliflower cut into florets
2 large eggs
1/2 C. Cheddar cheese, grated
1/2 C. Panko bread crumbs
1/2 tsp. cayenne pepper (more,
or less, to taste)
olive oil

Cook cauliflower florets in boiling
water until tender, about 10 minutes;
drain. Mash while still warm. Stir
cheese, eggs, panko, cayenne & salt
into mixture.
Coat the bottom of a griddle or skillet
with olive oil over medium-high heat.
Form mixture into patties about 3
inches across. Cook until golden brown
& set, about 3 minutes per side. Keep
each batch warm in oven while cooking
the rest.

(recipe: Mary Free-MarysRecipeExchange)

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Cool Whip (thawed), whipping
cream optional toppings

Spray insides of crockpot
with nonstick spray.
Mix molasses & 1 C. water. In a
bowl cream softened butter & sugar
until light & fluffy; beat in egg
white & vanilla. In another bowl whisk
together flour, baking soda, salt &
spices; add to creamed mixture
alternately with  molasses mixture,
beating well after each addition;
fold in pecans. Pour mixture into
prepared crockpot & sprinkle top
with brown sugar. Mix hot water &
melted butter; pour over batter (DO
NOT STIR). Cover & cook on High
until a toothpick inserted into center
comes out clean (2 to 2 1/2 hours).
Turn off crockpot, let stand 15 minutes.
If desired serve with optional
toppings. Serves 8

(recipe: tasteofhome.com)


Our weather & gas prices are staying the same –
that’s a good thing!

You know me – I tend to like a challenge;
was thinking about Christmas and presents
and came up with (I hope) a good idea for
a present for our (yet unborn) grandbaby.
The Mom likes to wear boots and I found
two patterns for knit boot toppers (in case
you are not familiar with these, they are
sort of like socks without the foot part –
they go on your legs around the knee
area – worn with boots they make you
look like you’re wearing long socks, but
without the heat. (I guess you’d say they’re
more for show). This will be another
challenge for me as I’ve never knit anything
like this before BUT I found patterns that
are knit then sewn up, so they shouldn’t
be too hard (she said – hoping she won’t
have to eat her words in the future!).

We finally get to watch our grandson (age
10) tomorrow – for quite awhile we got him
almost every week, sometimes twice a week
but somehow things changed and we haven’t
had that opportunity for a good 3-4 weeks
now. I finally texted my son and asked just
when we could do that again. He apologized
and said he totally forgot my request (he’s
been very busy with work) so I will pick him
up after school tomorrow and have him
until his dad gets off work (guessing around
7/8 p.m.?). Should be a fun time.

Been thinking along the lines of Christmas
presents – how about you? Are your plans
coming together? For some, it’s rather easy
finding something to give – for others, a
total empty head! I really LOVE having
Amazon Prime because the shipping is
free AND they’re usually very quick to get
an order out to you. At least we have
about another month – right?

Hoping all is going well for you – stay
warm & safe;




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One CommentLeave a comment

  1. Yes Amazon and I will be quite close pretty soon. The hats are darling!

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