Lots of Recipes!


With Thanksgiving quickly approaching my inbox is overflowing with recipes! Our family dinner will be hosted by my oldest son but I will be responsible for providing the desserts (and a few other things). So far, in looking over all the great sounding recipes, I’ve chosen one dessert – lots more still to come, I’m sure!


Deep Dish Caramel Apple Pie

2 3/4 C. sugar, divided
1/2 C. water
4 T. butter
1/2 C. heavy whipping cream
pinch salt
2 lb. Granny Smith apples, peeled/
sliced (about 4 large)
1 lb. Gala apples, sliced (about 2 large)
1/3 C. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 unbaked pie crust – deep dish 9″

4 T. old-fashioned oats
2 T. flour
2 T. firmly packed brown sugar
1/8 tsp. cinnamon
pinch of salt
3 T. cold unsalted butter

Preheat oven 350 degrees F.
In medium saucepan bring 2 C. sugar
& 1/2 C. water to boil over medium
heat. Cook, stirring occasionally until
mixture starts to boil. After sugar dissolves
& syrup is simmering, reduce heat to
medium-low & cook 8-10 minutes,
without stirring until mixture turns a
light amber color. Remove from heat;
stir in butter, cream & salt until smooth;
let cool 15 minutes.
Place peeled/sliced apples in large bowl;
mix remaining 3/4 C. sugar, flour, cinnamon
& nutmeg; sprinkle over apples. Spoon apples
into prepared pie crust. (apples will mound
in middle). Drizzle apples with 1/2 C. caramel
In small bowl combine oats, flour, brown sugar,
cinnamon, & salt. Using a fork or pastry cutter,
cut butter into mixture until crumbly. Sprinkle
oat mixture over apples. Place pie on a large
rimmed baking sheet which is covered with
foil (to catch any spills).
Bake until browned & bubbly: 1 hour 15
minutes to 1 hour 30 minutes. Loosely cover
pie with foil last 30 minutes if necessary
to prevent top from excess browning.
Let pie cool completely. Warm remaining
caramel sauce & drizzle pit top OR
individual slices with mixture before

(recipe: caramelpotatoes.com)

These are what I chose as one of
my desserts:

Ooey Gooey Pecan Cheesecake Bars

1 box yellow cake mix
1 stick butter, melted
2 eggs
1 pkg. cream cheese, softened
1 box powdered sugar, divided

Preheat oven 350 degrees F.
Mix cake mix, melted butter &
1 egg until it forms into a dough.
Press dough into 9 X 13 baking pan.
Combine cream cheese & 1 egg to
bowl of electric mixer & mix until
smooth. In batches, slowly, mix in
3/4 ths of box of powdered sugar.
Pour cream cheese mixture over
cake dough evenly until completely
covered. Sprinkle pecans & powdered
sugar over top. Bake 25-30 minutes.
Let cool before cutting into bars.

(recipe: easypeasypleasy.com)

 Tangy Pineapple/Sweet Potato


4 medium sweet potatoes, washed/
cut into 1/4″ slices (about 4 C.)
2 C. pineapple, sliced
1/2 C. dried cranberries
1/4 C. packed brown sugar
3 T. butter, melted
1/2 tsp. ground cinnamon

Preheat oven 400 degrees F.
Spray 12 X 8″ baking dish with
nonstick spray. Arrange sweet
potatoes, pineapple & cranberries
in dish; sprinkle top with brown
sugar. Combine butter & cinnamon
in small bowl – drizzle over brown
sugar & cover with foil. Bake 45-50
minutes until potatoes are tender.
Remove foil last 5-10 minutes of
baking time. Serves 6

(recipe: dole.com)

Stuffing Spinach Balls

1 (6 oz) pkg. stuffing mix
for chicken
1 2/3 C. hot water
1/4 C. butter or margarine, cut up
2 (10 oz, ea) pkgs. frozen, chopped
spinach, thawed/well squeezed &
patted dry
1 C. grated Parmesan cheese
1 C. chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Preheat oven 400 degrees F.
Mix stuffing mix, hot water &
butter in large bowl until blended.
Add remaining ingredients; mix
lightly. Spray 2 rimmed baking
sheets with nonstick spray. Shape
mixture into 60 (1 inch each) balls
& place on prepared sheets. Bake
15-20 minutes until heated through
& lightly browned. Serves 12

(recipe: kraft recipes)

Crockpot Mushroom/Wild Rice Pilaf

1/4 C. unsalted butter
1 C. wild rice
4 oz. mushrooms, finely diced
6 green onions, diced
2 C. vegetable or beef stock
salt/pepper, to taste

Melt butter in medium pan over
medium heat. Add rice & toast
until lightly browned. Place
mushrooms & onions in pan &
saute over medium heat 2-3 minutes
until mushrooms start to cook; pour
mixture into crockpot & cook on
High 3 hours. Stir & season with
salt/pepper, to taste; serve warm.
Serves 6

(recipe: realhousemoms.com)

Chicken Spaghetti Casserole
(make & serve or make &
freeze recipe)

1 whole raw chicken (5 lb), cut
into pieces
1/2 red pepper, diced small
1/2 green pepper, diced small
1/2 medium zucchini, diced small
3 cloves garlic, minced
1 T. olive oil
1 lb. spaghetti, broken into 2″ pieces
2 cans cream to mushroom soup
3 C. grated sharp Cheddar cheese,
1 tsp. seasoned salt
1/4 tsp. cayenne pepper
salt/pepper, to taste

Place chicken pieces in large pot filled
with cold water; bring to boil then reduce
heat & simmer at low bubble 30 minutes,
until chicken is cooked through. Remove
chicken from pot & allow to cool. Once
cooled, shred enough chicken for 2
generous cups. Remove 2 cups cooking
liquid from pot & save for later. Bring
remaining liquid back to boil; cook pasta
in water about 8 minutes until al dente;
drain. Heat olive oil in large skillet over
medium heat; add peppers, zucchini,
onion & garlic – season lightly with
salt/pepper & saute about 5 minutes
until veggies are softened.
Preheat oven 350 degrees F.
In large mixing bowl combine veggies, chicken,
pasta, cream of mush. soups, 1 1/2 C.
cheese, seasoning salt & cayenne pepper-
mix until combined. Stir in 1 C. reserved
liquid until well combined. Stir in as
much remaining liquid as needed to make
sauce creamy – add salt/pepper, to taste.
Spoon mixture into either a 9 X 13″ baking
dish (that has been sprayed with nonstick
spray) (OR) two 8 X 8″ baking dishes sprayed
with nonstick spray. Sprinkle remaining
1 1/2 C. cheese on top. Bake 30 minutes
until bubbly & cheese is golden brown.

You can either bake & serve it OR (without
baking) cover with foil & refrigerate up to
2 days OR freeze up to 6 months. If you
refrigerate it, it will take about 45 minutes
to bake. IF YOU FREEZE IT – defrost first,
then bake 45 minutes.

(recipe: lisasdinnertimedish.com)

Chutney/Bacon Cheeseball
(8 hour or overnight recipe)

1 (8 oz) pkg. cream cheese, softened
2 C. (8 oz) shredded sharp Cheddar
1 (9 oz) jar chutney
1 lb. bacon strips, chopped
6 green onions, finely chopped

assorted crackers

In large bowl combine cheeses &
shape into a ball. Place ball on a
plate & top with chutney. Cover &
refrigerate 8 hours or overnight.
In large skillet cook bacon over
medium heat until crisp; drain
then sprinkle bacon & onions over
cheese ball before serving.
Serve with crackers. Makes 4 1/2 C.

(recipe: tasteofhome.com)

Crockpot Apple Pudding Cake

2 C. flour
2/3 C. plus 1/4 C. sugar, divided
3 tsp. baking powder
1 tsp. salt
1/2 C. cold butter
1 C. 2% milk
2 medium tart apples, peeled/
1 1/2 C. orange juice
1/2 C. honey
2 T. butter, melted
1 tsp. cinnamon
1 1/3 C. sour cream
1/4 C. powdered sugar

Spray insides of crockpot
with nonstick spray.
In small bowl combine flour,
2/3 C. sugar, baking powder &
salt. Cut in butter until mixture
resembles coarse crumbs. Stir
in milk just until  moistened &
spread in bottom of crockpot;
sprinkle apples over batter.
In small bowl combine orange
juice, honey, melted butter,
cinnamon, remaining sugar &
pour over apples. Cover &
cook on High 2-3 hours until
apples are tender. In small bowl
combine sour cream & powdered
sugar; serve on the side with warm
pudding cake. Makes 10 servings

(recipe: tasteofhome.com)

Our weather is still clear & nice – in the mid 50’s;
according to the weather reports we’ll very soon
be dropping down to what are our ‘normal’
temperatures for this time of year in Michigan –
the mid 40’s & below. I don’t mind any other
seasons of the year except winter, just because
of the cold/snow/ice/driving conditions, etc.
Snow is pretty to LOOK AT but, to me, that’s

It’s been a quiet week so far, as you read in
my last entry I finally finished the baby hat,
adult owl hat and now the blanket, too. Have
started knitting a pair of boot toppers for
my oldest son’s girlfriend (who loves wearing
boots) – finished #1 now on to #2, then to
sew them up. They were easier than I had
anticipated so I think I’ll be looking into
another cable pattern to adjust to making
another pair of boot toppers – we’ll see
how that goes.



Boot Toppers are in a medium chunky yarn

That’s about that’s new around here for





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One CommentLeave a comment

  1. The blanket and hat are adorable. I confess the boot thing is new to me,.

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