Another “Hurry up & wait” day

Another issue of my special needs group’s newsletter is due to be mailed IMMEDIATELY but . . . I’ve been awaiting final approval of the date for our group Christmas dinner. Apparently, the lady in the church office who would be giving us final approval is NOT IN today so I’m sorta freaking out a bit. The lady that does the printing is OUT & they need to be mailed ASAP. To make a long story short(er) finally got the call the printing lady is IN: After a quick revise on the event listing in the newsletter, I’m off to pick up the printed copies; church office closes at 4 p.m. and it’s 3:26 (picked them up, they’re folded & in envelopes – just waiting for traffic to clear a little in front of my house & they will be trecked to the Post Office to mail. SIGH!)

LOTS of yummy sounding recipes coming in – hard to chose which ones to share!

=================

Caramel-Apple Cheesecake Dip

1 (8 oz) pkg. cream cheese, softened
to room temp.
1/2 C. caramel sauce, warmed
1/2 C. chopped pecans
3-4 sliced apples, for serving

On a serving plate pour caramel
over softened cream cheese block.
Top with chopped nuts & serve
with apples. Serves 6

NOTE: to keep apple slices from
browning, dip in lemon juice before
serving. (they will not taste like lemon)

(recipe: delish.com)
——————————

Crockpot Spaghetti Squash & Cheese

2 spaghetti squash – washed
1 C. chicken broth
salt/pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream

Pour broth in crockpot. Cut squash
in halves; scoop out seeds with a
spoon (discard seeds); pierce halves
with a knife 5-6 times. Salt & pepper
insides & place, cut sides down, in
broth. Cook on High 4 hours. Carefully
remove halves & cool a few minutes.
Holding halves with a thick kitchen
towel, scoop out squash. (throw away
outer skin) Return scooped out portion
to crockpot. Add cheeses & stir well.
Cover & cook on High 5-10 minutes until
cheese melts. Stir in heavy cream & taste/
adjust seasonings, if needed. Serves 12

NOTE: this is a very cheesy dish – if you
don’t want it as cheesy, you may want to
reduce the amount at the end.

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

Butternut Squash & Sausage Soup

1 large butternut squash (4 – 4 1/2 lb.)
1 medium onion, chopped
1 medium tart apple, peeled/coarsely
chopped
2 tsp. olive oil
6 cloves garlic, minced
2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
6 C. chicken broth
4 fully cooked Italian sausage
links, chopped
4 large carrots, chopped
2/3 C. plain Greek yogurt
4 tsp. minced fresh sage
1 tsp. cider vinegar

Optional toppings:
Corn bread croutons
plain yogurt

Preheat oven 400 degrees F.
Cut squash in half lengthwise;
discard seeds. Place squash,
cut side down, in 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake, uncovered,
45-60 minutes until tender. Cool
slightly; scoop out pulp.

In a Dutch oven, cook onion &
apple in oil until tender. Add
garlic; cook 1 minute longer. Stir
in seasonings; cook until fragrant,
about 10 seconds. Add broth &
squash; bring to boil. Reduce heat;
simmer, uncovered, 15-20 minutes
to allow flavors to blend. Cool
slightly. Place mixture in a blender,
in batches; cover & blend until
smooth. Return pureed mixture to
pan; stir in sausage & carrots –
bring to boil. Reduce heat; cover &
simmer 15-20 minutes until carrots
are tender.

Just before serving, stir in 2/3 C. yogurt,
sage & vinegar. Serve topped with
croutons and/or yogurt if desired.
Serves 8 (3 1/4 quarts).

(recipe: tasteofhome.com)
———————————

Bacon/Cheddar Potato Cakes

6 slices bacon
4 C. cold, leftover mashed potatoes
2 eggs
2-3 cloves garlic, grated or finely
chopped
6-8 green onions, finely sliced
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1 C. shredded Cheddar cheese

Place bacon in large, deep skillet
over medium-high heat; cook
bacon, turning occasionally, until
evenly browned & crisp, about
10 minutes. Remove to paper
towel-lined plate; crumble. Leave
drippings in skillet & add garlic &
green onions – saute 1-2 minutes
until slightly soft; drain. Mix mashed
potatoes, eggs, onion powder, salt/
pepper in a bowl. Stir in crumbled
bacon, cheese & sauted garlic/onion.
Form mixture into 8 patties. Heat
bacon drippings over medium-high
heat & pan-fry patties until crisp
on each side, about 4 minutes per
side. Drain on paper towels & serve.
Makes 8 patties.

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

Pumpkin Mac & Cheese with
Roasted Veggies
(possibly overnight recipe,
depends on whether you use
a fresh pumpkin, or canned)

1 pumpkin (about 28 oz) OR
1 (15 oz) can pumpkin puree
1 (16 oz) pkg. cauliflower florets,
cut into 1″ pieces
1 (16 oz) pkg. Brussels sprouts,
quartered
1 1/2 tsp. olive oil
3/4 tsp. kosher salt
1 (12 oz) pkg. rotini pasta
1 1/2 T. butter
1/4 C. onion, minced
2 T. flour
1 1/2 C. milk
2/3 C. chicken or vegetable broth
5 oz. grated sharp Cheddar cheese
4 oz. fresh grated Gouda cheese
2 T. fresh grated Parmesan cheese
kosher salt/black pepper, to taste
pinch nutmeg

Preheat oven 400 degrees F.
Line 2 large baking sheets with foil;
spray with nonstick cooking spray. Toss
cauliflower & Brussels sprouts with
olive oil/season with salt & spread in
even layer on prepared sheets.

NOTE:
if you are roasting the pumpkin yourself:
cut top off pumpkin (like you were carving
a jack-o-lantern); cut pumpkin into quarters.
Scoop out seeds (can save to roast, if desired).
Rinse & lay out quarters on a baking sheet to
dry overnight. Place dried pumpkin on sheet
pan & roast with other veggies 35-37 minutes,
stirring veggies & rotating pans halfway
through cooking time until veggies are soft &
have begun to brown around edges & pumpkin
is soft if pierced with a knife. Remove from oven;
when cool enough to handle, remove pumpkin
from skin (discard skin) & place pumpkin in a
food processor. Puree until smooth, adding
water by the tablespoon if needed, until smooth.
While veggies are roasting, bring large pot of salted
water to boil & cook pasta accordg. to pkg. directions,
omitting salt – drain. Over medium heat melt butter;
add onion & cook on Low 2 minutes. Add flour &
cook 1 more minute until flour is golden & well
combined. Add milk & broth; whisk, raising heat to
medium-high until boiling; cook about 4-5 minutes
until thickened slightly. Season with 3/4 tsp. salt,
nutmeg & pepper. Once it begins to thicken, stir in
pumpkin puree & cook until heated through, about
2 minutes. Remove from heat; add cheeses – mix
well until melted. Add cooked pasta & stir well.
Fold in roasted veggies. Serves 8

(recipe: skinnytaste.com)
———————————-
One-Skillet Steak

1/3 C. flour
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. beef cubed steak
3 T. vegetable oil
1/3 C. mayonnaise
2 T. balsamic vinegar
1 T. Dijon-style mustard

In a shallow dish combine flour,
salt/pepper – mix well. Completely
coat cubed steak with mixture. In
large skillet heat oil over medium-
high heat – saute steaks 6-8 minutes
turning once, until juices run clear.
Place steaks on a covered serving
platter. Drain excess liquid from
skillet & reduce heat to Low. In small
bowl whisk mayonnaise, vinegar &
mustard; add to skillet. Return steaks
to skillet – completely coat steaks
with mayonnaise mixture. Cook
3-4 minutes until heated through.
Serves 4

(recipe: mrfood.com)
———————————-

Crockpot Fresh Breakfast Bake

12 large eggs
3/4 C. canned evaporated milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 1/2 C. Cheddar cheese, shredded
1 1/2 C. mozzarella cheese, shredded
2 lb. potatoes, thinly sliced (poster uses
Russets & doesn’t peel them)
1 1/2 lb. breakfast sausage (pork or
turkey, cooked/drained/crumbled)
1 medium yellow onion, chopped
1/2 C. green onions, sliced

Serving Options:
Parmesan cheese
Paprika

Spray insides of crockpot with
nonstick spray. In medium bowl mix
eggs, evap. milk, red pepper flakes,
salt/pepper, 1 C. of each cheese.
Place half of sliced potatoes in
bottom of crockpot. Spread half
of cooked sausage on top; sprinkle
half of onion then half of remaining
cheeses on top – repeat layers:
potatoes, sausage, onion, cheeses.
Carefully pour egg mixture over
all making sure the top all gets
covered. Sprinkle green onions on
top. Cover & cook on Low 5-6
hours or High 3 hours until eggs
are set. Sprinkle top of cooked
casserole with (optional) Parmesan
cheese and/or paprika before
serving. Serves 8

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

Pumpkin Pie Dippers

1/2 C. pumpkin puree
1/4 C. sugar
1 tsp. pumpkin pie spice
2 (store bought) pie crusts
egg wash, for dough (1 egg
mixed with 1 T. water)
2 T. cinnamon sugar

caramel sauce, warmed in
microwave, for dipping

Preheat oven 425 degrees F.
Pumpkin Pie mixture:
In medium bowl mix puree,
sugar & pie spice. On a floured
work surface, roll out one pie
crust. Spread pumpkin mixture
all over, leaving 1/4 inch border.
Top with second pie crust &
brush all over with egg wash;
sprinkle with cinnamon sugar.
Using a pizza or pastry cutter,
slice into ‘fries’ then transfer
to a parchment-paper lined
baking sheet. Bake 15 minutes
until golden. Serve with warm
caramel sauce for dipping.
Serves 6-8

(recipe: delish.com)

=====================

Our weather is chilly, rainy/windy & 41 degrees F.
(with the sun occasionally popping out – go figure!)
Tomorrow night is halloween – because we live on
a major road, we don’t get any ‘beggars’ – that’s
OK. When our sons were younger I’d buy each of
them a bag of their favorite candy bars and we’d
be done with it (this was after they were too grown
to trick-or-treat). Since they’re all now ‘out of the
house’, I just get a small bag for husband & I (hey,
we like chocolate, too!).

Hope you have a warm, safe day!

Hugs;

Pammie

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One CommentLeave a comment

  1. i’m ready for the beggars


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