There are days – yawn…

Yep, that’s me this morning! Yesterday I got a phone call from oldest son asking if I could babysit 3:30 – around 10:30 p.m. as he was going to cover a bartender shift at his hotel for an employee – Sure…Ok. I don’t mind spending time with my very busy 7 mo. old grandson EXCEPT the little stinker does NOT like to take a nap! He took about a 40 minute nap somewhere around 4 something and then was UP until TEN P.M. just before his Dad got home (11:45p.m.). That makes for one VERY LONG day/evening for me – I was totally exhausted. Got home & went right to bed – TO bed, not to SLEEP – got about 3 hours sleep when my alarm went off to get up for church. Husband heard the alarm & said his neck was really stiff & sore, what did I think about skipping church today…2 seconds later I was back to SLEEP – slept until 11 a.m.! Yes, I was tired! (am planning on going to choir practice 4:45 & then evening church so all wasn’t lost). OH! The OTHER thing – when his dad got home he woke up while getting his diaper changed and then was TOTALLY AWAKE when I left! UGH! That kid!!! (didn’t text to ask how long he was up after that…not my problem!)


Cinnamon Doughnut Muffins

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 C. sugar
1/3 C. canola oil
1 large egg, lightly beaten
3/4 C. milk
10 tsp. seedless strawberry
(or your favorite flavor) jam

1/4 c. butter, melted
1/3 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
In large bowl combine flour,
baking powder, salt, nutmeg
& cinnamon. In small bowl
combine sugar, oil, egg & milk;
stir into dry ingredients just
until moistened. Line muffin
cups with paper liners & fill each
cup half full of batter; place 1
tsp. jam on top & cover jam
with enough batter to fill
muffin cups 3/4ths full.
Bake 20-25 minutes until a
toothpick inserted into center
comes out clean. Place melted
butter in small bowl; combine
sugar & cinnamon in another
bowl. Immediately after removing
muffins from oven dip tops in
butter then into cinnamon-sugar.
Serve warm. Makes 10 standard-
sized muffins

Crockpot Chicken Tortilla Soup

1/2 C. diced white onion
1/2 C. diced red bell pepper
1 C. frozen whole kernel corn
1 (15 oz) can black beans, drained/
1 1/4 lb. boneless skinless chicken
1 (4 oz) can mild green chilies
1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
6 C. chicken broth
1 tsp. kosher salt
2 T. cilantro leaves, chopped

1 C. tortilla strips

sour cream
chopped avocado
sliced black olives
shredded Cheddar cheese

Place onion, bell pepper, corn,
black beans, chicken, chilies,
tomato sauce, tomatoes, chili
powder, cumin, garlic powder,
chicken broth & salt into crockpot-
stir to combine. Cover & cook on
Low 6-8 hours or High 3-4 hours.
Remove chicken from crockpot,
shred using 2 forks & return meat
to crockpot. Stir in chopped cilantro
& ladle into bowls. Top with tortilla
strips & any toppings you might
like. Serve immediately.
Serves 4

NOTE: there is no mention in the
recipe of HOW they did the tortilla
strips, but by the photo it looks like
they might have cut flour tortillas into
strips, sprayed a sheet pan with non-
stick spray & put them on the sheet
& baked them for a few minutes to
crisp them up then topped the soup
with them.

Coconut-Curry Carrot Salad

1/3 C. mayonnaise
1/3 C. coconut milk
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
1 lb. carrots, shredded
1/3 C. sliced almonds, toasted
1/3 C. golden raisins
2 T. sweetened, flaked coconut,

Combine mayonnaise, coconut milk,
curry powder, salt & cayenne in
large bowl. Add remaining ingredients
& toss to coat. Serves 4


Sesame Chicken Salad

1/3 C. mayonnaise
1 T. soy sauce
1/8 tsp. ground ginger
1 1/3 C. cooked, cubed chicken breast
1/2 C. chopped fresh snow peas
1 small sweet red onion, chopped
1 T. sesame seeds, toasted
4 lettuce leaves
1 T. chopped cashews

In small bowl, combine mayonnaise, soy
sauce & ginger; stir in chicken, peas, pepper&
sesame seeds. Serve over lettuce leaves;
sprinkle tops with cashews. Serves 2


Zesty Italian Chicken Salad

1/2 C. zesty Italian salad dressing, divided
1 lb. boneless, skinless chicken breasts
1 lb. fresh asparagus spears, cut into
2 inch lengths, blanched
1 red pepper, cut into thin strips
1/2 C. thinly sliced red onions
1 (6 oz) pkg. baby spinach leaves
1/2 C. cashews

Pour 1/4 C. dressing over chicken in shallow
glass dish; turn chicken to evenly coat both
sides of each breast. Refrigerate 30 minutes
to marinade. Heat grill to medium heat. Remove
chicken from marinade, discard marinade. Grill
chicken 6-8 minutes on each side or until done
(165 degrees F.); cut into strips. Place chicken &
vegetables on spinach-covered platter; sprinkle
with nuts & drizzle with remaining dressing.
Serves 4 (2 1/2 C. each)

(recipe: Kraft foods)

Sausage Gravy & Biscuits

1 (16.3 oz) tub Pillsbury Grands!
refrigerated biscuits

12 oz. bulk pork sausage
1/3 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
3 C. milk

Preheat oven 350 degrees F.
Bake biscuits accordg. to pkg.
directions on tube. In large skillet
crumble sausage & cook over
medium-high heat until browned
& no longer pink, stirring frequently.
Using wire whisk, stir in flour, salt/
pepper then gradually stir in milk.
Cook, whisking constantly, until
mixture thickens. Split baked,
warm biscuits & place on serving
plates. Serve sausage mixture
over split biscuits. Serves 8


Arugula & Green Apple Salad

2 limes
3 T. mayonnaise
1 T. olive oil
1 T. water
2 tsp. firmly packed light
brown sugar
4 C. arugula or baby spinach
1 medium Granny Smith apple,
cored/thinly sliced
1/3 C. pine nuts, toasted
1/2 C. Parmesan cheese, grated
or shaved

In a bowl grate rind of 1 lime to measure
1 tsp. zest then squeeze juice from
both limes. Combine mayonnaise,
olive oil, water, lime juice, lime zest &
brown sugar. Arrange arugula on a
serving platter; top with apple slices &
pine nuts. Drizzle with lime dressing &
garnish with Parmesan cheese.
Serves 4

Apple Crisp Pizza

Pastry for single crust pie (9 inches)
2/3 C. sugar
3 T. flour
1 tsp. cinnamon
4 medium apples (Gala, Fiji,
Braeburn, Empire), peeled/
diced 1/4 inch pieces

1/2 C. flour
1/3 C. packed brown sugar
1/2 C. old fashioned rolled oats
1 tsp. cinnamon
1/4 C. salted butter, softened

1/2 C. caramel ice cream topping

ice cream, for serving with pizza,
if desired
Preheat oven 350 degrees F.
Roll pastry to fit a 12″ pizza pan;
fold under edges to give the pizza
a bit of a raised crust. Combine sugar,
flour & cinnamon in medium bowl.
Add peeled/diced apples & toss to
coat. Arrange apples in single layer
over pie crust to completely cover it.

Combine flour, brown sugar, oats,
cinnamon & butter in a bowl; mix
well. Sprinkle evenly over apples.
Bake 35-40 minutes until apples are
tender. Remove from oven &
immediately drizzle caramel topping
over pizza. Cut into slices & serve
warm (with ice cream, if desired).
Makes 12 slices.



Our weather is beautiful for Fall in
Michigan – the sun is shining & it’s almost
70 degrees F.; lots of colorful leaves on
the trees & ground. THIS is the time of
year I love (before we get the cold) when
apples are in season and it’s a lovely day
to take a walk.

Gas prices are dropping slightly now to
$2.39/9 (thanks to one of my readers
who mentioned that would happen
fairly soon!).

Hope you are having a LOVELY day!





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One CommentLeave a comment

  1. Well grandma you are getting a workout. I hope you will get a little rest real soon.

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