The Holidays are getting CLOSER!


Today was another grocery shopping/drug store day. Happy to get 20% off my entire bill at CVS just for getting a flu shot a month ago (they give you a coupon for 20% off!) – that coupon took $11.00 off my bill – YAY! Went next door to one of our local grocery stores intent on just getting what was on sale and a few needed items like bread & milk. Along the way they also had a few more items I’ll need for preparing the desserts next week, so picked them up also. When I got to the check out the lovely lady rang up my bill and announced that I qualified for a FREE turkey! (they have a “over $100” free turkey thing – I didn’t even KNOW about that! SCORE!!!) My total bill was $101.11 – how neat! Still have more items but am waiting until Monday to finish those off – I LOVE sales!

Our weather has certainly sunk to ‘average for this time of year in Michigan’ temperatures – we went from 50’s down to 30’s! It’s chilly, gray & lightly raining; I’m told that we’re supposed to get some of that dreaded “S” word tonight (snow) but it won’t stick – ugh . . . here comes Winter!


(these sounded SOooooo good!)

Melt-in-your-mouth Pumpkin Cookies

2 C. butter, softened
2 C. granulated sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 eggs
2 tsp. vanilla
1 (15 oz) can pumpkin
4 C. flour

1/2 C. butter
1/2 C. packed brown sugar
1/4 C. milk
1 tsp. vanilla
3-4 C. powdered sugar
ground cinnamon – garnish on
top of cookies

Preheat oven 350 degrees F.
In large bowl beat 2 C. butter
using elec. mixer on medium
speed 30 seconds. Add gran.
sugar, baking powder, baking
soda, salt, 1 tsp. cinnamon &
nutmeg; beat until combined
Beat in eggs & 2 tsp. vanilla
until combined; beat in
pumpkin. Beat in as much of
flour as you can using mixture –
stir in remaining flour with a
wooden spoon.
Drop dough by heaping teaspoons
2 inches apart on ungreased cookie
sheets. Bake 10-12 minutes until
tops are set. Transfer to wire
rack to cool.
In small saucepan heat 1/2 C. butter
& brown sugar until melted & smooth.
Transfer to medium bowl & stir in
milk & 1 tsp. vanilla. Beat in
powdered sugar until smooth.
Spread frosting on cookies &
sprinkle tops with additional
cinnamon, if desired.
Makes 60 cookies


Roasted Acorn Squash w/Wild

Rice Stuffing

2 large acorn squash
1/4 tsp. salt, to taste
1 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
1 apple, peeled, finely chopped
2 T. butter
1/4 C. raisins
1 T. fresh thyme
1/4 tsp. ground ginger
2 C. cooked brown/wild rice blend
1/4 C. chopped toasted pecans
1/4 C. chopped parsley
pepper, to taste
1 large egg, beaten
1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Remove seeds from squash, quarter
lengthwise. Brush insides with olive
oil; sprinkle with salt & place on
foil-lined baking sheet. Bake 30-40
minutes, until tender.
In skillet melt butter over medium
heat; add chopped veggies, apples &
1/4 tsp. salt, cook 5 minutes then
transfer mixture to a bowl. Add
rice, pecans, parsley, salt/pepper-
mix & let cool.
(Can be made ahead at this point;
keep squash & stuffing at room temp.
up to 2 hours or refrigerate overnight.)
Stir in egg.
Brush squash with olive oil. Using
an ice cream scoop, mound stuffing
on each squash piece, pressing into
place then top with cheese. Bake
30-40 minutes until squash is soft &
cheese melts (cover with foil if browning
too quickly.) Refrigerate any leftovers.
Serves 8

(recipe: Kroger)

Bacon-Blue Cheese Deviled Eggs

6 hard boiled eggs
6 sliced strips bacon, cooked
crispy & chopped
1/3 C. mayonnaise
1/3 C. crumbled blue cheese
1/2 tsp. brown mustard
1/2 tsp. sriracha (optional)

Carefully cut eggs in half & remove
yolks to a bowl of electric mixer.
To bowl with yolks add almost all
bacon (save some for topping eggs),
mayonnaise, blue cheese, brown
mustard & sriracha (if using). Mix on
low until combined & creamy. Fill
egg halves with egg mixture &
sprinkle tops with bacon. Keep
cold until serving. Makes
12 deviled egg halves.


Crockpot Pork Chops & Dressing

4-6 pork chops, about 1″ thick (bone-in or
2 T. oil
7 oz. (half bag) seasoned poultry stuffing
1 C. sliced celery
1/2 C. sliced carrots
10 oz. whole green beans
1 (10.75 oz) can cream of chicken soup
2 C. chicken stock, divided*
1 small envelope country-style gravy
mix or chicken gravy mix

Heat large skillet over medium-high
heat; add oil & brown chops on both
sides. Remove from pan. Deglaze pan
with 1/2 C. chicken stock (reserve). In
large bowl mix stuffing mix, veggies
& 1 C. chicken stock – place in crockpot.
Lay pork chops on top & drizzle liquid
from skillet on top. In small bowl mix
soup, gravy mix & remaining 1/2 C.
stock – spread over chops. Cover &
cook on Low 5-6 hours or High
3-5 hours. Check for doneness at
minimum cooking time.
Serves 4-6

*This is the amount poster used;
she got very soft stuffing texture.
If you would like your stuffing a
little more firm, reduce stock to
1 C. total; more can be added
during cooking time if it’s too dry


Crockpot Orange Glazed Carrots

1 lb. carrots, peeled/sliced 1/4″ thick
on the bias
1/2 C. water
1 tsp. sugar
1/4 tsp. kosher salt
3 T. orange marmalade
1 1/2 tsp. butter
1/4 tsp. dried sage

Place carrots, water, sugar & kosher
salt in crockpot. Cover & cook on
Low 4-6 hours or until carrots are
tender. Drain, stir in marmalade,
butter & sage – season to taste with
salt/pepper. Turn crockpot to warm
until ready to serve. Serves 4

Recipe can easily be doubled or tripled


Cranberry Ribbon Loaf

1 (3 oz) pkg. cream cheese,
1/4 C. sugar
dash salt
1 (14 oz) can whole-berry
cranberry sauce
1 C. heavy whipping cream,
6 slices prepared angel food
cake (sliced 1/2 inch thick)

Line bottom & sides of a 9 X 5″
loaf pan with heavy-duty foil.
In large bowl beat cream cheese,
sugar & salt until smooth – stir
in cranberry sauce & fold in
whipped cream. Spread 1/3 of
mixture into prepared pan; top
with 3 cake slices (cut cake, if
needed, to fit). Repeat layers &
top with remaining cranberry
mixture. Cover & freeze.
Remove loaf from freezer 15
minutes before serving. Use
foil to remove loaf from pan
(discard foil). Cut into slices &
Makes 8 servings


Finished the cream colored boot toppers
and started on another pair in brick red,
different design (will show both when
finished). They are easy to knit up and
work well if you have some chunky yarn.
(I “might” consider knitting up a pair
of fingerless gloves to go with one of
the pairs – but we’ll see on that one.
Fingerless gloves are another really
quick knit.)

Hope you are all in good health
and ‘adjusting’ to the changing




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3 CommentsLeave a comment

  1. yes, and I am very excited , thank you for the delightful recipes. Love to try new “stuff”

  2. Congrats on the free turkey, Garfield approves!
    I adore all things Garfield 🙂

  3. Man you must have had give me money written across your forehead my dear! It has to be good to get that extra help around this time of year!

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