Good Morning!

Looking at the recent recipes coming in made me think of breakfast! Perhaps, during your Christmas food preparations you might have the opportunity to prepare a breakfast for family/friends. I decided to make this post feature just breakfast recipes – for something different! Enjoy!


Cream Cheese/Raspberry Muffins

1 (3 oz) pkg. cream cheese, softened
2 T. butter, softened
1/2 C. sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 C. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 C. fresh raspberries
2 T. chopped walnuts
1/4 C. powdered sugar
1 tsp. milk

Preheat oven 350 degrees F.
Spray 8 muffin cups with
nonstick cooking spray (OR)
fill with paper liners.
In small bowl cream the
cream cheese, butter & sugar
until smooth. Beat in egg &
egg white. Beat in buttermilk &
vanilla. In another bowl combine
flour, baking powder, baking soda
& salt. Add dry ingredients to
creamed mixture just until
moistened. Fold in berries & nuts.
Fill muffin cups 3/4ths full of
batter. Bake 25-28 minutes until
a toothpick inserted into center
of muffin comes out clean. Cool
in pan 5 minutes – remove to
wire rack to completely cool.
Combine powdered sugar & milk;
drizzle over tops of muffins.
Makes 8 muffins.

Zesty Ham & Cheese Muffins

2 C. flour
1/4 C. minced fresh chives
1 tsp. baking powder
1 tsp. dried parsley flakes
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. dried minced onion
1/2 tsp. ground mustard
1 egg
1 C. plus 2 T. buttermilk
6 drops hot sauce
1 C. cooked/cubed ham
3/4 C. shredded Cheddar cheese
3/4 C. shredded process cheese

5 T. shredded Parmesan cheese
3 1/2 tsp. butter
1/2 tsp. paprika
1/2 tsp. dried parsley flakes
1/4 tsp. pepper

Preheat oven 450 degrees F.
Spray 14 muffin cups with
nonstick cooking spray (OR)
fill with paper liners. In large
bowl combine first 8 ingredients.
In another bowl beat egg,
buttermilk & pepper sauce; stir
in dry ingredients until moistened.
Fold in ham & both cheeses. Fill
muffin cups 3/4ths full of batter.
Top each muffin with about 1 tsp.
Parm. cheese & 1/4 tsp. butter.
Combine paprika, parsley & pepper;
sprinkle over muffin tops. Bake
10-14 minutes until a toothpick
inserted into muffin center comes
out clean. Cool 5 minutes in pan
then remove to wire racks to cool.
Serve warm; refrigerate leftovers.
Makes 14 muffins.

Nutmeg Bread

2 C. flour
1 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 C. brown sugar
1 stick butter (8 T) or
1/2 C., softened
2 eggs
1 tsp. vanilla
1 C. buttermilk*
1/2 C. chopped nuts (walnuts or

Preheat oven 350 degrees F.
Spray 9 X 5″ baking pan with
nonstick cooking spray. In large
bowl whisk flour, soda & nutmeg.
In another bowl cream sugar,
butter, eggs & vanilla using an
elec. mixer. Combine flour
mixture into egg mixture; add
buttermilk & continue mixing.
Stir in nuts & pour batter into
prepared pan. Bake 1 hour until
center of bread tests done.
Makes 1 loaf.

Note: You could add a glaze to the
top of the bread or sprinkle with
powdered sugar.

* If you don’t have buttermilk:
In a 2 C. measuring cup, add 1 T.
vinegar or lemon juice. Pour milk
in cup to reach 1 C. line. Stir &
let stand 5 minutes – now you
have buttermilk!


Sausage-Cheese Muffins

1 lb. bulky spicy pork sausage
1 (10 3/4 oz) can Cheddar cheese
soup, undiluted
1/2 C. milk
2-3 tsp. rubbed sage
3 C. Bisquick baking mix

Preheat oven 400 degrees F.
Spray 24 muffin tins with
nonstick cooking spray (or)
use paper liners*.
In large skillet over medium
heat, cook sausage until no
longer pink; drain. In bowl
combine soup, milk, sage &
sausage; stir in Bisquick just
until moistened. Fill muffin
cups 2/3’s full of batter.
Bake 15-20 minutes until
muffins test done.

*NOTE: This recipe will make
4 dozen mini-muffins (OR)
2 dozen regular muffins

Monkey Muffins!
(LARGE batch=6 dozen)

1/2 C. butter, softened
1 C. plus 1 T. sugar, divided
2 eggs
1 C. mashed ripe banana
2/3 C. peanut butter
1 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 C. miniature semisweet
chocolate chips

Preheat oven 350 degrees F.
Spray 72 muffin cups (6 dozen)
with nonstick spray or fill with
paper liners. In large bowl cream
butter & 1 C. sugar until light &
fluffy. Add eggs, one at a time,
beating well after each one. Beat
in bananas, peanut butter, milk &
vanilla. In another bowl combine
flour, baking soda & salt; add to
creamed mixture just until
moistened; fold in chips. Fill
muffin cups 3/4ths full with batter.
Sprinkle tops with remaining sugar.
Bake 14-16 minutes until a tooth-
pick inserted into muffin center
comes out clean. Cool 5 minutes
before removing from pan to
wire rack to completely cool.
Makes 6 dozen.


French Toast Bake
(overnight recipe)

1/2 C. melted butter (1 stick)
1 C. brown sugar
1 loaf Texas toast bread
4 eggs
1 1/2 C. milk
1 tsp. vanilla
powdered sugar for sprinkling

warm maple syrup for serving

In a microwaveable bowl melt
butter & brown sugar in microwave;
stir until mixed then pour in bottom
of a 9 X 13″ baking pan & spread
around. Beat eggs, milk & vanilla in
a bowl. Lay bread in a single layer
in bottom of pan. Spoon half of
egg mixture onto bread then add
another layer of bread; spoon on
remaining egg mixture. Cover with
foil & chill in refrigerator overnight.

Preheat oven 350 degrees F.
Bake, covered, 30 minutes; remove
foil & continue baking 15 minutes
longer. Sprinkle top with powdered
sugar. Serve with warm maple syrup.


Cheddar/Bacon Waffles

2 C. flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 C. milk
1/3 C. canola oil
1/2 C. shredded Cheddar cheese
3 T. cooked, crumbled bacon
1 green onion, chopped

In medium bowl place flour, baking
powder, baking soda & salt – whisk
to combine. Heat waffle iron. In large
glass measuring cup whisk eggs, milk
& oil – pour into dry ingredients & mix
just until combined. Fold in cheese,
bacon & green onion. Spray waffle
iron with cooking spray & scoop
waffle batter evenly into iron, making
sure not to put in too much. Cook
until crisp & golden brown. Makes
about 12 medium sized waffles.


Breakfast Pizza

1 roll refrigerated
crescent rolls
1 pkg. white country gravy mix
4 eggs, scrambled
5 slices cooked/crumbled bacon
5 sliced diced Canadian bacon
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. Roll out crescent dough;
flatten, sealing seams & perforations.
Place dough on sheet & bake 7
minutes. Prepare gravy mix accordg.
to pkg. directions – spoon over
baked dough & spread to cover evenly.
Top gravy with eggs, bacons & cheese.
Bake 10 minutes.


Hope this post finds you in good health &

enjoying your day!





Happy Tuesday!

Saw this ‘hat’ on Facebook & couldn’t resist showing it to you! Can you imagine the looks you’d get if you wore that on a shopping trip? Too funny!

It’s a gorgeous day out – sun shining, almost 50 degrees F.! Wow – such a treat – I love it when the sun shines, really cheers me up (she said, knowing that the really cold, gloomy weather is just around the corner – sigh).


Easy Pistachio Pie

8 oz. cream cheese, softened
1 (3.4 oz) pkg. instant pistachio
pudding mix (Jell-O)
1 (20 oz) can crushed pineapple,
including juice
1 C. miniature marshmallows
1 (8 oz) tub Cool Whip, thawed
(or 1 C. heavy whipping cream,
whipped to stiff peaks)
Prepared baked pie crust
(graham cracker crust can be used, also)

Optional Toppings:
1 C. whipped cream
1/4 C. powdered sugar
1/2 C. chopped pistachios
sliced maraschino cherries

In large bowl beat cream cheese &
pudding mix until light & fluffy.
Beat in crushed pineapple (with juice).
Stir in marshmallows – fold in Cool
Whip (or whipped cream) & spoon
into pie crust. Chill at least 2 hours.

Optional Toppings:
Beat whipped cream & powdered
sugar together until stiff peaks
form – pipe onto top of pie; add
maraschino cherries & chopped
pistachios. Serves 12


Leftovers – Thanksgiving Egg Rolls

6 eggroll wrappers*
1 C. leftover cooked turkey,
1 C. leftover mashed potatoes
1 C. leftover cranberries
1 C. leftover stuffing
vegetable oil
1/2 C. leftover gravy (for dipping)

Place an eggroll wrapper on a clean
surface – lay it out so that it forms
a triangle in front of you.  Spread a
thin layer of cranberries on, then
add a few T. mashed potatoes, stuffing
& turkey. Fold up bottom point &
tightly fold in sides. Gently roll, then
seal fold using a few drops of water
on edges; repeat with remaining
In large skillet over medium heat,
heat oil (it should reach 1 inch up
sides of pan) until it starts to bubble.
Add egg rolls & fry until golden,
1 minute per side. Transfer to a
paper towel-lined plate to cool
slightly. Serve with heated gravy.
Makes 6

*can find them in the produce
section of grocery store

(recipe: Facebook)

Swiss/Bacon Dip

8 slices bacon, chopped
8 oz. cream cheese, softened
1/2 C. mayonnaise
2 rounded teas. Dijon mustard
1 1/2 C. shredded Swiss cheese
3 scallions, chopped
1/2 C. smoked almonds, coarsely

baby carrots
cocktail-sized bread slices
sliced baguettes

Preheat oven 400 degrees F.
Brown bacon in nonstick skillet
over medium heat; drain bacon
on paper towels. In medium
bowl combine cream cheese,
mayonnaise, mustard, cheese,
scallions & cooked bacon. Spray
small shallow baking casserole
with nonstick spray & spread
mixture into dish. Bake 15-18
minutes until golden & bubbly
at edges. Top with chopped
almonds. Serve with suggested
dippers. Serves 6


Leftover Turkey Pot Pie

3 t. olive oil
3/4 C. diced onion
1 1/4 C. diced carrots
3/4 C. sliced celery
3 T. flour
3 C. chicken broth
2 1/2 C. chopped, cooked turkey
1 1/4 C. frozen peas
salt/pepper, to taste

1 C. flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 C. milk

Preheat oven 400 degrees F.
In large pot over medium heat
heat oil until shimmering. Saute
onion, carrots, celery until
softened. Stir in flour until no
lumps remain. Add about 1/4 C.
broth & stir until a thick sauce
forms. Add remaining broth &
bring to boil. Reduce heat to a
simmer & allow to simmer until
thickened, about 10 minutes.
Turn off heat & stir in turkey/peas;
season with salt/pepper. In separate
small bowl beat egg & milk – pour into
flour & stir to combine. (it should be
a sticky dough). Drop dough, 2-3
T. each, on top of turkey mixture.
Bake 17-19 minutes until topping
is golden brown.


Crockpot Honey (Baked) Ham
Crockpot & Oven recipes

7-10 lb. spiral ham
2 T. brown Dijon mustard
1/2 C. brown sugar
1/2 C. honey
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. water
2 T. corn starch

Spray insides of crockpot with
nonstick cooking spray. Combine
sugar, honey, nutmeg, cinnamon &
mustard in a saucepan on medium
heat; cook 2-5 minutes until
ingredients melt & combine – whisk
thoroughly & remove from heat.
Place ham in crockpot & pour water
in bottom of crockpot; pour honey/brown
sugar mixture over ham.* Cover & cook
on Low 6-8 hours, basting ham with
juices once every hour. Once ham is
cooked, remove from crockpot. Pour
juices from bottom of crockpot into a
medium saucepan. Mix 2 T. cornstarch
with 1 T. water in saucepan; cook on
medium heat until starts to thicken.
Use that as a glaze over ham or even
as a gravy for potatoes.
Serves 14

*If your lid does not fit over ham,
you can make a foil tent to cover ham.

NOTE: IF you don’t own a crockpot,
you can bake the ham – follow above
directions & ‘tent’ the ham with foil.
Bake 350 degrees F. 15-20  minutes
per pound, basting once every half


Cream of Wild Rice Soup

1 large onion, chopped
1 large carrot, shredded
1 rib celery, chopped
1/4 C. butter
1/2 C. flour
8 C. chicken broth
3 C. cooked wild rice
1 C. cubed, cooked chicken
1/4 tsp. salt
1/4 tsp. black pepper
1 C. evaporated milk
1/4 C. minced chives

In large saucepan saute onion,
carrot & celery in butter until
tender. Stir in flour until blended.
Gradually add broth. Stir in rice,
chicken, salt/pepper & bring to
a boil over medium heat. Cook &
stir 2 minutes until thickened.
Stir in milk & cook 3-5 minutes
longer. Garnish with chives when
serving. Serves 10 (2 1/2 quarts)


Marshmallow/Caramel Popcorn

1/2 C. brown sugar
1/2 C. butter
9-10 marshmallows
12 C. popped popcorn

In glass measuring cup or
microwaveable bowl microwave
brown sugar & butter 2 minutes.
Add marshmallows & microwave
until melted, 1 1/2 – 2 minutes.
Pour over popped popcorn.

Tuna Casserole

1 (10.75 oz) can cream of
mushroom soup
1/2 C. milk
1/2 C. mayonnaise
1/4 tsp. garlic powder
2 1/2 C. egg noodles, cooked/
1/2 C. frozen peas
1 (14.5 oz) can diced tomatoes,
2 (5 oz, ea) cans chunk light tuna
in water, drained
salt/black pepper, to taste
1 C. shredded Cheddar cheese
1 C. French fried onions

Preheat oven 350 degrees F.
Spray 1 1/2 qt. baking dish
with nonstick cooking spray.
In large bowl combine soup,
milk, mayo, garlic powder. Stir
in cooked noodles, peas,
tomatoes, tuna, salt/pepper
& spoon into prepared dish.
Sprinkle top with cheese &
bake 20 minutes until bubbly.
Top with French fried onions &
bake another 5 minutes.
Serves 6


Easy Pull-apart Pizza Bread

2 tubes refrigerated pizza dough
or biscuits
2 C. shredded mozzarella cheese
2 T. Italian seasoning
1/3 C. olive oil
1 (8 oz) pkg. sliced pepperoni,
cut into small pieces
1 C. grated Parmesan cheese
1/2 tsp. garlic powder (optional)

Preheat oven 350 degrees F.
Remove dough from tubes, cut
biscuits/dough into quarters.
In bowl, mix all other ingredients
together & toss to combine. Spread
mixture on each piece of dough &
arrange in a baking dish. Bake
30 minutes. Flip onto a serving plate
& enjoy.

NOTE: Poster said she served a warmed
pizza sauce in a dish, on the side, for


No Bake Oatmeal Fudge Cookies

3 C. rolled oats
1 tsp. vanilla
1 C. chopped nuts (optioanal)
1/2 C. butter
2 C. sugar
1/2 C. evaporated milk
1/2 C. cocoa powder

Place large sheets of waxed paper
on counter/smooth surface. In a
bowl mix oats, vanilla & nuts. In a
pan on medium-low heat bring sugar,
cocoa & evaporated milk to boil,
stirring & cooking 2 minutes. Turn
off heat. Add butter & whisk to melt.
While still hot, add oat mixture &
stir to coat. Drop mixture by spoonful
onto waxed paper & let cool at least
2 hours.



These past days (after Thanksgiving) I
almost feel like a woman on vacation –
nothing in particular that needs ‘doing’!
(Not complaining, mind you) the baby’s
Mom decided to quit her job (good
decision – they were really over-working
her way too much & no commensurate
pay for doing so!). That being said, she
heard from another place while working
out her 2-week notice, went for the
interview and before she got to the
parking lot, they hired her on the spot!
She starts tomorrow, so I don’t have to
babysit today – that feels strange but
I know the ‘new’ sitting schedule is
in the works – soon! She asked for
weekends off & better hours so she
could spend more time with the
baby & her family and the new place
gave it to her! (Now THAT’S having
an excellent resume, right?). Before
this, my son (the chef) left for work
at 4:30 a.m. and (usually) got home
around 3:30 p.m. – she would have
to go to work anywhere from 10:30
a.m. to 2 p.m. and not get home
until around 11:30 – 12 p.m. – that
left little or no time to spend with
my son and the baby – I don’t blame
her a bit! We’ll see how this works
out as time goes on.

I finally (almost) finished out the
turkey – made Turkey Stroganoff
with egg noodles; there’s still
enough white meat to make some
sandwiches so my husband is happy.

Well, I had fun with the “Black Friday”
sales ON LINE – now I’m getting emails
saying my items have shipped – YAY!
I really like this idea – I don’t have to
go out & battle crowds AND I get
some pretty sweet discounts to boot;
a win/win situation in my books.

Hope you have a GREAT day!



A Little Bit of This ‘n That –

So – I survived Black Friday – did you? I was very happy to spend the day at my computer searching the sales ON LINE! Managed to just about finish my Christmas gift shopping – YAY! Only one item ‘might’ get here after Christmas (a gift for the baby – small toy) so I’m not too disappointed. This year, once again, is ‘practical gifts’; years ago when the guys were younger there was time to buy some ‘fun’ gifts like t-shirts with goofy sayings, or pajama bottoms that looked like blue jeans but now that they are all in their 20’s (& one in his 30’s) it’s time to resort to “What do they NEED gifts. With that comes the ‘went a little over what I wanted in the budget’ but that’s OK – at least I know that each one is getting something that they need AND that they probably can’t afford right now. I remember those days back when I was young & single – very little money and trying to stretch it as far as I could, sometimes ignoring some things that probably needed fixing, etc. The LORD has blessed us abundantly and we’re just grateful we can help out while we can – ever been in that situation?

Along with all the on-line shopping I ran into some things for sale that I thought were just totally ridiculous, like candy canes in flavors I NEVER would have imagined, like: Bacon, Coffee, Rotisserie chicken! Really??? Oh, and then there’s a Dog Breed DNA testing kit, a Helicopter Tour over Maui, Hawaii and a Private Aviation membership – if you have the extra $$$, I guess . . . in case you might need some gift ‘ideas’ . . . sigh.

There are quite a few ‘after Thanksgiving’ recipes out there – I just haven’t taken the time to type them up yet, so I’m just going to post recipes I already have ready for you:


Caramel Pumpkin Pie Dip

1 (8 oz) pkg. cream cheese, softened
2 T. powdered sugar
1 tsp. vanilla
1 (15 oz) can pure pumpkin
1 tsp. pumpkin pie spice
5 graham crackers, crushed/
3 T. caramel sauce, divided

whipped cream
crushed pecans

apple slices, for dipping

In a bowl mix cream cheese with
powdered sugar & vanilla until
well combined. Stir in pumpkin &
pumpkin pie spice – mix well.  Pour
a thin layer of crushed graham
cracker crumbs in bottom of serving
dish; top with a layer of pumpkin
mixture – spread evenly. Top with
1 T. caramel sauce, spread evenly
over pumpkin – repeat layering
once more. Top with whipped
cream, remaining graham crackers,
caramel sauce & pecans. Serve with
apple slices for dipping. Refrigerate
any leftovers. Serves 10

(recipe: mymagazine)
Chili-Cornbread Casserole

1 lb. ground beef
1 (28 oz) can crushed tomatoes
1 (15 oz) can red enchilada sauce
1 (15.5 oz) can kidney beans, drained/
1 (8.5 oz) box corn muffin mix (Jiffy)
2 C. Mexican-cheese blend, shredded/
1/3 C. milk
1 onion, finely chopped
1 jalapeno pepper, seeds/ribs removed,
finely chopped
1 egg
2 tsp. cumin
2 tsp. chili powder
1 tsp. garlic powder
salt/ground black pepper, to taste

Preheat oven 350 degrees F.
In large skillet over medium-high heat
brown beef, onion & jalapeno until
beef is no longer pink & veggies are
softened; drain fat. Season with salt/
pepper; stir in cumin, chili powder,
garlic powder, tomatoes, enchi. sauce &
kidney beans; cook 7-10 minutes until
mixture has reduced slightly. Transfer
to a baking dish & sprinkle 1 1/2 C.
cheese on top. In large bowl, prepare
corn muffin mix accordg. to pkg. directions;
stirring in egg & 1/3 C. milk until smooth.
Stir in remaining cheese & pour mixture
evenly over top of casserole ingredients.
Bake 20-22 minutes until a toothpick
inserted into center of cornbread comes
out mostly clean. Remove from oven &
serve hot. Serves 8


Country Chicken ‘n Rice

1 (3 to 3 1/2 lb. chicken, cut
into 8 pieces
6 C. water
2 (15 oz,ea) cans tomato sauce
1 large onion, finely chopped
1 tsp. dried thyme
1 T. salt
1 tsp. black pepper
2 C. long or whole-grain rice,

In large pot bring all ingredients
(except rice) to a boil over medium-
high heat. Cover & allow to boil 35
minutes. Add rice & cook 25-30
minutes longer until rice is tender,
no pink remains in chicken & chicken
juices run clear.
Serves 6


(This one could use cooked turkey instead)

Chicken Alfredo Stuffed Shells

1 (1 lb) box jumbo pasta shells
2 C. cooked/shredded chicken
1 C. ricotta cheese
3/4 C. shredded mozzarella cheese
3/4 C. grated Parmesan cheese
1/4 C. fresh chopped parsley (more
for garnish, if desired)
kosher salt/black pepper, to taste
4 T. butter
3 cloves garlic, minced
4 oz. cream cheese, softened
2 C. milk

Preheat oven 350 degrees F.
Cook pasta shells accordg. to pkg.
directions for al dente; drain &
return to pot. In large bowl combine
chicken, ricotta, 1/2 C. mozzarella,
1/2 C. Parmesan & parsley; season
with salt/pepper & mix well.
Alfredo Sauce:
In a skillet over medium heat
melt butter; add garlic & cook
2 minutes then add cream
cheese & whisk until completely
combined. Stir in milk, rest of
cheeses & bring to a simmer.
Season with salt/pepper & let
thicken over low heat 3-5
Spray a casserole dish with
nonstick cooking spray &
spread a layer of sauce in bottom.
Stuff cooked shells with chicken
mixture & place in baking dish.
Spoon more sauce over all
shells & bake 15 minutes until
warmed thoroughly & bubbly.
Garnish with parsley. Serves 4


Crockpot Saucy Swiss Steak

1/4 C. zesty Italian salad dressing
1 boneless beef chuck steak (1 lb),
cut into 4 pieces
1/4 C. flour
1/4 C. tomato paste
1 (14.5 oz) can diced tomatoes,
1/2 C. beef broth
1 green pepper, chopped

2 C. cooked, hot mashed potatoes
1/2 C. shredded Swiss cheese

Heat salad dressing in large skillet on
medium-high heat. Coat meat with
flour; gently shake off excess flour.
Cook meat in skillet 2-3 minutes on
each side until evenly browned on
both sides; remove from heat. Combine
tomato paste, tomatoes & broth in
crockpot; add meat & peppers. Cover
& cook on Low 8-10 hours, or High
3-4 hours. Serve meat over cooked
mashed potatoes & top with cheese.
Serves 4


Crockpot Vegetable/Lentil Soup

1 (16 oz) bag brown lentils
8 C. vegetable stock
1 (15.5 oz) can fire-roasted
diced tomatoes
2 medium white potatoes, diced
2 large carrots, sliced
1 stalk celery, sliced
1 large onion, diced
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fresh kale, chopped

Add all ingredients to crockpot
(except Kale) & stir. Cover & cook
on Low 6-7 hours. Add kale to
crockpot & cook another 15 minutes
until desired tenderness. Serves 6


Cranberry-Orange Shortbread

1/2 C. dried cranberries (Craisins)
3/4 C. sugar, divided
2 1/2 C. flour (spooned & leveled,
not scooped)
1 C. butter, cold/cubed
1 tsp. almond extract
zest of 1 orange
1-2 T. fresh orange juice (optional)

additional sugar to coat cookies before
baking, if desired

LIne a baking sheet with parchment
paper. Combine cranberries & 1/4 C.
sugar in food processor or blender –
process just until cranberries are broken
down into smaller pieces. Combine
flour & remaining sugar in large bowl.
Using a pastry cutter (or 2 knives) cut
in butter (you want very fine crumbs).
Stir in almond, cranberries & sugar
mixture, orange zest & orange juice
(if using). Using your hands, knead
dough until it comes together & forms
a ball. Shape dough into a log about
2 inches in diameter; wrap in plastic
wrap & refrigerate 2 hours or up to
72 hours.

Preheat oven 325 degrees F.
Cut slices of cookie dough about 1/4″
thick. (Sugar coating – if using: Place
about 1/2 C. sugar in a bowl & coat
cookie slices in sugar) Place cookies on
baking sheet – bake 12-15 minutes just
until cookies are set. DO NOT OVER
BAKE. (poster pulls hers at 12 minutes).
Let cookies cool several minutes on
sheet before removing to a cooling
rack. Let cool completely. Store in
air tight container for 3 days or freeze
up to 3 months. Makes 2 1/2 dozen


This year I did something different: I
had a 14 lb. frozen turkey in the freezer
& decided to try something the ‘other
grandma’ does each holiday: cook an
entire holiday meal the day before so
that she & her husband have their own
holiday foods AFTER the holiday. Each
holiday she doesn’t take any leftovers
home – she already has an entire meal
AT HER HOUSE. At first I thought that
was pretty strange, but then I got to
thinking about it: each holiday I haul
home the leftover ‘sides’, but there’s
usually not a lot of leftover turkey/ham
so I don’t take that. THIS YEAR we have
leftover mashed potatoes, green bean
casserole, wild rice pilaf, rolls, cranberry
relish & dessert AND a 14# cooked
turkey! That worked out well because
both younger sons stopped over yesterday,
saying: “Hey, Mom – got any leftovers?”
Too funny – now that they’re both living
on their own, I guess leftovers sound
pretty good! After ‘our’ turkey had
cooked/cooled I totally stripped the
carcass so now we have meat for
sandwiches, etc. – have to say the
‘other gdma’ had a good idea! Not
sure if I’ll do that for Christmas, but
we’ll see. I’ve learned, many years
ago – if you want a turkey ON SALE
buy it during Thanksgiving sales
because they go back up in price
right after the holiday; I was able
to get a 14.5 lb. turkey at 49 cents
a pound this past week, so I’m

Enough about all that – hope you
had a GREAT holiday!



Counting My Blessings

Yesterday was Thanksgiving and, once again, I’m reminded of all the blessings the Lord has sent me this year. I had (almost all) my family around me, we had a very nice/plentiful meal together and were able to share in each other’s company – that is what I’m grateful for. I’m also grateful for another year of good health (no cancer) – truly, for my age (69 1/2) I’m doing VERY well! The gift of enjoying my baby grandson and all his giggles, smiles, funny faces, etc. is a blessing. After lots of food and play this is what happened:

He’s now 8 1/2 (almost 9) months old, eating almost solid foods (let’s just say he really pigged out on sweet potatoes, mashed potatoes and a little turkey!). His older brother, now 11 1/2, serenaded us with his viola prowess – he’s been playing for a little over 2 months and is doing very well – first concert in a week.

Middle son & girlfriend – they were ‘in & out’, having gone to one of her family’s dinners – stopped to see (& eat) with us, then off again to another of her Aunt’s houses. Middle son ended up ‘house sitting’ for a friend so he didn’t join us – (hopefully at Christmas!).

Because people were coming & going I didn’t get any ‘full family’ photos – this was just before we were going home (baby had just woke up)

Since all posts before this one were filled with recipes, for a change this one is recipe-free!

Hope you all had a great holiday!



Published in: on November 24, 2017 at 1:16 pm  Comments (1)  
Tags: ,

Thanksgiving Day



Published in: on November 23, 2017 at 9:25 am  Leave a Comment  

The “Day Before”!

Here we are at the ‘last’ day BEFORE Thanksgiving cooking, etc. Lots of recipes – this time I tried to pick ones that are a little ‘different’ – perhaps to ‘inspire you’?


Hot-Water Gingerbread

1/2 C. boiling water
1/2 C. shortening
1/2 C. white sugar
3/4 C. molasses
2 eggs
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt

Preheat oven 350 degrees F.
In large bowl pour hot water
over shortening. Add sugar &
molasses – mix well using elec.
mixer. Add eggs & continue
mixing. Mix flour, baking powder,
baking soda, cinnamon, ginger,
cloves & salt using a wire mixer –
add to molasses mixture. Mix
just until all ingredients are wet.
Spray a 9 X 9″ baking dish with
nonstick cooking spray. Pour
mixture into pan & bake 35-40
minutes until center is done.
Makes about 9 servings.
(can add a lemon glaze or
whipped cream when serving.)

Lemon Glaze:
1/4 C. lemon juice
1 T. lemon zest
1 (or more) C. powdered sugar

Mix ingredients using wire whisk
& spread over hot gingerbread.

Creamy Pumpkin Soup

1 (29 oz) can pure pumpkin
1 3/4 C. chicken broth
1/2 C. water
1/4 C. firmly packed light
brown sugar
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. black pepper
2 C. Half & Half

In large saucepan combine all
ingredients except Half & Half;
mix well & bring to boil over
medium heat, stirring frequently.
Reduce heat to Low & stir in Half
& Half until well blended. Cover &
simmer until heated through.
Serve immediately. Serves 5

Apple Slaw

3 T. olive oil
2 T. mayonnaise
1 T. Dijon mustard
1 T. lemon juice
1/2 tsp. hot sauce
1 T. sugar
1/4 tsp. salt
1 (16 oz) pkg. shredded coleslaw
1 large apple, cored/diced
4 sliced cooked bacon, crumbled

In large bowl whisk olive oil,
mayonnaise, mustard, lemon
juice, hot sauce, sugar & salt.
Add coleslaw mix & apple &
toss until evenly coated. Sprinkle
top with bacon & serve (OR)
cover & refrigerate until ready
to serve. Serves 6

Crockpot Brown Sugar Carrots
(also OVEN & stovetop methods)

5 lb. bag carrots, peeled/cut into
3/4″ coins
1/4 C. unsalted butter
1/2 C. brown sugar, packed
1/2 tsp. cinnamon
1/2 tsp. kosher salt

Place all ingredients in crockpot &
mix together. Cover & cook on Low
4 hours. Garnish with additional
brown sugar when serving, if
Preheat oven 375 degrees F.
Spray a large foil-lined pan with
nonstick spray. Mix all ingredients
& pour into pan. Bake 25-30
Boil carrots 5-7 minutes. Place
all ingredients in large pan &
cook carrots until glazed &

Turkey Gravy (from drippings)

1/4 C. fat skimmed from drippings
1/4 C. flour
2 C. drippings
1 T. butter or heavy cream
salt/pepper, to taste

Place fat in large saucepan over
medium heat; let fat melt & then
sprinkle flour on top. Using a
wooden spoon, stir continuously
until fat & flour have formed a
mixture. Continue stirring until flour
browns slightly, 4-5 minutes. If
drippings have cooled, heat them up
in microwave 30 seconds or more
until they are hot. (NOTE: if you
have less drippings than recipe
calls for – supplement with turkey
or chicken broth). Whisk in hot
drippings to flour mixture – keep
whisking until liquids are fully
incorporated. Bring gravy to a
simmer & continue simmering
until it reaches desired consistency.
Season with salt/pepper then stir in
1 T. butter or heavy cream. Serve
hot. Serves 8
Recipe can easily be doubled or

Too thick: add broth
Too thin:  mix 1 T. butter with
1 T. flour- whisk in
Lumps:  use a strainer
Fat from drippings: can
be supplemented with butter
if you need more.
Drippings:  can be supplemented
with turkey or chicken broth if
you need more.

Sweet Potato Crisp

1 (8 oz) pkg. cream cheese,
1 (40 oz) can sweet potatoes,
1/4 tsp. ground cinnamon
3/4 C. packed brown sugar,
1 Granny Smith apple, chopped
2/3 C. chopped fresh cranberries
1/2 C. flour
1/2 C. old fashioned or quick-
cooking oats, uncooked
1/3 C. cold butter or margarine,
cut into small chunks
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Using elec. mixer, beat cream
cheese, potatoes, cinnamon &
1/4 C. sugar until blended. Spray
1 1/2 qt. casserole dish with
nonstick cooking spray; spoon
potato mixture into dish & top
with chopped apples & cranberries.
In a medium  bowl combine flour, oats
& remaining sugar; cut in butter using
a pastry blender or 2 knives until
mixture resembles coarse crumbs.
Stir in nuts & sprinkle over fruit.
Bake 35-40 minutes until heated
through. Serves 8

Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas,
2 hard boiled eggs, chopped
4-6 slices bacon, cooked/crumbled
(OR) 1 C. cooked, chopped ham
1/2 C. chopped green onion
1 C. shredded Cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (or
1/2 C. chopped celery)
dash cayenne
1/2 C. mayonnaise
1/2 C. sour cream

Combine peas, eggs, bacon,
onion, cheese, pepper/salt,
garlic powder, celery &
cayenne in large bowl. Mix
in mayonnaise & sour cream.
Refrigerate at least 2 hours.
Serves 6-8

Really Good Rice Pudding

1 1/2 C. water
3/4 C. uncooked medium white
2 C. milk, divided
1/2 C. sugar
1/4 tsp. salt
1 egg, beaten
1 T. butter
1 tsp. vanilla

In medium saucepan over
high heat, bring water to boil.
Stir in rice; reduce heat to Low
& simmer, covered, 15-20
minutes until water is absorbed
by rice. In large saucepan over
medium heat, combine 1 1/2 C.
milk, sugar, salt & rice; mix well.
Cook 10-15 minutes until
thickened, stirring constantly.
Stir in remaining 1/2 C. milk &
egg; cook 2 minutes more,
stirring constantly. Remove from
heat & stir in butter & vanilla;
place in serving bowl & refrigerate
until chilled. Serves 8

Crockpot (3 qt)
Warm Honey Fruit Spread

2 (8 oz, ea) pkgs. cream cheese,
cubed & softened
1/2 C. honey
1/2 C. chopped dried fruit
1/4 C. chopped pecans
2 tsp. orange marmalade
1/4 tsp. ground cinnamon

shortbread cookies
graham crackers

Beat cream cheese & honey at
medium speed using elec. mixer
until creamy. Stir in dried fruit &
remaining ingredients. Spoon
into 3 qt. crockpot. Cover & cook
on Low 2 1/2 hours. Stir before
serving. Serve with dippers.
Makes 2 1/2 Cups

Crispy Apple Rings

1 c. flour
1 1/2 tsp. baking powder
4 T. sugar, divided
1/2 tsp. salt
3/4 C. milk
1 egg
3/4 C. vegetable oil
4 large apples, peeled/
cored & sliced into 1/4-inch
2 tsp. cinnamon

In large bowl combine flour,
baking powder, 2 T. sugar & salt –
mix well. Add milk & egg, beating
until well mixed. In large, deep
skillet, heat oil over medium-high
heat. Dip apple rings into batter
then place in skillet & cook in
batches 2-3 minutes per side,
until golden. Drain on paper
towel-lined plate. In small bowl
combine cinnamon & remaining
2 T. sugar; mix well & sprinkle
over apple rings. Serve
immediately. Makes about 36

Last night was Knit Night & we had a
‘small but cosy’ seven people attend.

After chatting with oldest son about
final food list for the holiday, I think I’ll
do a quick grocery run to local small
grocery store & pick up fresh cranberries
& an orange to make cran-orange relish.
(I kinda tried to get him to make it but
he said he hadn’t ordered cranberries-
I’m guessing at work? so I dropped it.)
I’m sure we’ll have more than enough
food for the day – only ‘new’ glitch –
dinner has been moved up from the
traditional 6 p.m. to 2 p.m. (let’s just
say my husband is not very happy
he has to start making mashed potatoes
EARLY in the day . . . sigh).

Hope all of your preparations are going
well.  Remember to take a little time out
to ‘rest’ and ENJOY the day!





Getting closer …

Just got home from grocery shopping at Kroger – even made sure I got there early (9: 15 a.m.) and still ended up with many aisles crowded with not so happy-to-be-there customers. Oh well, hopefully I’m done with all that – bought more than I expected but I know it will all be used – eventually. They had those little Clementine oranges (“Cuties”) on sale for $2.99 a bag so I grabbed some (not on my list) and a few other things – Yep, I’m an impulse buyer!


Apple Walnut Crumb Pie

1 (9 inch) frozen pie crust
1 (21 oz) can apple pie filling
1 C. flour
1/2 C. firmly packed light
brown sugar
1/2 C. mayonnaise
1 C. chopped walnuts

Preheat oven 350 degrees F.
Arrange pie crust on a baking
sheet. Evenly spread apple
pie filing into crust. Combine
flour & brown sugar in a medium
bowl. Stir in mayonnaise using a
fork until mixture is the size of
coarse crumbs. Stir in walnuts &
evenly sprinkle mixture over apples.
Bake 45 minutes until golden brown
& bubbling. Cool slightly on wire
rack. Serve warm or room temp.
Serves 6


Crockpot Wild Rice Stuffing

2 T. olive oil
1 small yellow onion, diced
2 ribs celery, finely sliced
1 (16 oz) pkg. fresh mushrooms,
sliced (cremini, baby bella, etc.)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 1/2 C. RICE MIX (uncooked
brown & wild, rinsed & drained)
5 1/2 C. chicken broth
2/3 C. dried cranberries
1 T. chopped fresh sage
1 T. chopped fresh thyme
1/2 C. slivered almonds, toasted

In large skillet heat oil over medium;
add onions & celery – cook, stirring
occasionally, until onion is softened &
lightly brown, about 8 minutes. Increase
heat to medium-high; add mushrooms &
cook, stirring often, about 6 minutes, until
mushrooms are soft & most of liquid has
evaporated. Stir in salt/pepper – remove
from heat. In 3-4 qt crockpot stir together
wild rice blend & sauteed vegetables.
Carefully pour in broth; gently stir. Cover
& cook on Low 5-6 hours or High 2-3
hours, until rice is tender. Turn off
crockpot; stir in cranberries, sage &
thyme. Taste & adjust seasonings.
Cover & let stand 10  minutes. Just
before serving, sprinkle toasted
almonds on top. Serve warm.
Serves 8

NOTE: Can be made ahead:
Saute celery/onions/mushrooms up
to 2 days in advance & store in fridge.
Add all ingredients to crockpot just
before cooking.

Crockpot Spicy Queso Dip

1 jalapeno pepper, seeded/ribs
removed, chopped fine
1/2 poblano pepper, seeded/ribs
removed, chopped fine
1 shallot, peeled/chopped fine
2 cloves garlic, minced fine
8 oz. sharp Cheddar cheese, shredded
4 oz. Gouda cheese, shredded
4 oz. cubed cream cheese
1 T. cornstarch & 1 T. water
1 1/2 C. Half & Half

chips, for dipping

Place cheeses & cream cheese in
crockpot. Mix cornstarch with 1 T.
water & add to crockpot; pour in
Half & Half. Cover & cook on High
2 hours, stirring every 20-30
minutes until fully melted & warm.
Serve with chips for dipping.
Serves 8


Crockpot Sausage Breakfast

1 (26-32 oz) pkg. frozen shredded
hash brown potatoes
1 pkg. (Jimmy Dean) Hearty
Original sausage crumbles
2 C. (8 oz) shredded mozzarella
1/2 C. (2 oz) shredded Parmesan
1/2 C. sun dried tomatoes (packed in
oil) drained/ sliced*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Spray insides of crockpot with
nonstick cooking spray. Layer half
of potatoes on bottom. Top with
half of sausage, both cheeses,
sun dried tomatoes & green onions;
repeat layers. In large bowl beat
eggs, milk, salt/pepper using a
wire whisk until well blended;
pour evenly over mixture in crockpot.
Cover & cook on Low 8 hours or
High 4 hours until eggs are set.

*you can substitute 1 C. fresh chopped
tomatoes for sun dried, if desired


Crockpot Fruit Compote

1 (1 lb) bag frozen mixed fruit*
1 (14.5 oz) can mandarin oranges,
1/2 C. raisins
1/2 C. maraschino cherries, drained
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 C. brown sugar
1/2 stick butter (4 T), melted
1 (21 oz) can cherry pie filling

Place all fruit in bottom of crockpot.
Combine cinnamon, nutmeg, brown
sugar, melted butter & pie filling in
a bowl – pour over fruit. Cover & cook
on High 2-3 hours, stirring a couple
times during cooking. Makes about
5 C. fruit.

*Poster said the bag she bought had
pineapple, strawberries, peaches &

NOTE: Poster said this is really good
when served with or on pound cake.
You can also add nuts. Keeps well
for a few days if refrigerated


Crockpot Citrus & Herb
Turkey Breast

1 (6-7 lb.) bone-in turkey breast,
skin intact
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 T. olive oil
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
salt/pepper, to taste
1 C. chicken broth

Rinse turkey breast & pat dry.
Place quartered oranges & fresh
herb sprigs in bottom of crockpot.
Drizzle olive oil over turkey breast
& sprinkle with chopped fresh herbs,
salt/pepper – rub into skin & place
in crockpot. Pour broth around
turkey. Cover & cook on Low 5-7
hours until turkey reaches 165 degrees F.
food thermometer. Remove turkey from
crockpot & tent with foil 20 minutes.

To brown skin:
Place turkey on a cookie sheet &
place under broiler 3-5 minutes until
golden brown, then tent with foil.
Slice & serve.



3 C. cornbread, dried out & cubed
(store bought or homemade)
1 onion, diced
1 stalk celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded,
finely chopped
2 cloves garlic, minced
1/2 C. chicken stock
2 T. olive oil or butter
salt/ground black pepper, to taste
cilantro, optional garnish

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium heat &
saute onions, celery, bell peppers &
jalapenos until softened, about 12
minutes. During last few minutes of
cooking, add minced garlic, stirring
frequently to prevent burning. Stir
in cubed cornbread & chicken stock;
mix until liquid is completely absorbed
by bread & vegetables; season with
salt/pepper. Pour mixture into baking
dish & bake 20-25 minutes until
browned, crispy & cooked through.
(bread should be crisp but still moist).
Garnish with cilantro (if using) &
serve immediately. Makes approx. 4 C.


Mozzarella-stuffed Garlic Knots

1 (13 oz) tube refrigerated pizza crust
3/4 lb. mozzarella, shredded
2 T. Parmesan & Romano cheese, grated
3 T. salted butter
3 cloves garlic, minced
1/3 C. fresh parsley, chopped

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. Unroll pizza dough &
cut into 10 equal portions. Press down
the center of each pizza dough strip to
create a well for the cheese. Sprinkle
some mozzarella cheese down center
length of each strip; pinch edges together
to form a mozzarella-filled roll – repeat
with rest of dough then mold each strip
into a knot. Bake 15-20 minutes until
golden brown. Combine butter, garlic,
parsley, Parm/Rom. cheese in a saucepan
& saute on medium-high heat until butter
is melted. Toss each baked ‘knot’ into
butter mixture & serve while hot.
Makes 10 knots


Cool Whip Frosting

1 (4 oz) box instant pudding
mix, dry (any flavor)
1/4 C. powdered sugar
1 C. milk
1 (8 oz) tub Cool Whip, thawed

In large bowl combine pudding mix,
powdered sugar & milk; mix at Low
speed until blended. Let mixture
stand 3 minutes then fold in thawed
Cool Whip. Frost & keep refrigerated

(recipe: Facebook)

Caramel Apple Sheet Cake

2 C. flour plus 2 T. flour
2 c. sugar
1 tsp. cinnamon
1/2 C. butter
1 C. water
1/2 C. shortening
1/2 C. buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 C. peeled/chopped green apples

1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/8 C. caramel ice cream topping

Preheat oven 400 degrees F.
Spray 15 X 13″ baking dish with
nonstick spray. In large bowl mix
flour, sugar & cinnamon – stir to
combine. In medium saucepan
combine butter, water & shortening;
bring to boil. After mixture reaches
boil, add it to the flour mixture & stir
to combine. Add buttermilk, then
baking soda, eggs, vanilla – in that
order, mixing in between each
addition. Stir in apples & pour into
prepared dish. Bake 20 minutes. Let
cool 10-15 minutes.
While cake is cooling prepare frosting:
Combine butter & milk in medium
bowl; microwave until butter is melted.
Add powdered sugar, vanilla & caramel
sauce & stir until smooth. Pour frosting
evenly over cooled cake.



Today is my BUSY day – grocery shopping, home a
bit to rest (& write this blog) then babysitting 8 1/2
month old grandson 1:30 – (hopefully around 3:30/4pm).
Home again to eat/rest then at 5:45 off to Knit/Crochet
night until around 9 p.m. (Glad I’m still healthy enough
to keep up this pace – but I know that I’m pretty
‘free’ tomorrow, no big things to do. Ran into
three people at the grocery store so that ‘chatting’
added almost an hour to my shop time. First person
is the Great Grandma to my oldest grandson & I
haven’t seen her for a good 6+ months (She’s close
to 90 & still in great health – still bowls!), then as
I turned around to re-group my brain on what else
I needed there stood a homeschooling friend/Mom
whom I hadn’t seen for a good 10+ years! More
chatting, then on with shopping. Just about ready
to go up to check out when I look up & see one of
my knitting ladies, so . . .  again, more chatting!
It was a fun & busy morning, for sure!

Weather-wise, it’s sunny & 47 degrees (didn’t need
my hat, scarf & gloves – yay!).

Have a great day!



Recipes and MORE Recipes!


Crockpot Garlic Sweet Potato Mash

1 1/2 lb. sweet potatoes, peeled/
cut into 1″ cubes
3 C. water
1 bay leaf
3 garlic cloves, peeled
1 tsp. kosher salt
3 T. butter
1/4 C. milk

Place sweet potato cubes in crockpot;
add water, bay leaf, garlic & salt. Cover
& cook on Low 4 hours or High 2 hours
until sweet potatoes are very soft. Drain
all liquid (poster uses a colander). Add
butter & milk; mash until desired
consistency. Add salt/pepper to taste.
Serves 6


Oven-roasted Brussels Sprouts/
Butternut Squash & Apples

3 C. Brussels Sprouts (ends trimmed/
outer-loose leaves removed)
2 c. cubed Butternut squash
2 Granny Smith apples, VERY COLD &
cut into cubes
2 T. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. chili powder

Preheat oven 400 degrees F.
Place veggies on a large baking
sheet & drizzle with oil. Sprinkle
chili powder & cinnamon on top;
using your hands, toss all together
making sure to evenly coat all.
Bake 20-25 minutes until veggies
are tender, turning once half way
through cooking time. Serve
immediately. Serves 6

Crockpot Cranberry/Pear Sauce

1 (12 oz) pkg. fresh cranberries
1/2 C. orange juice
1 pear, small/ripe – peeled/cored/
1 T. port wine
lime zest
1 tsp. fresh ginger root, finely
3 T. granulated sugar
1/4 tsp. ground caramom

In crockpot, combine all ingredients.
Stir, cover & cook on High 3 hours.
Cranberries will be partially popped
& sauce will have begun to thicken.
Allow to cool at room temp before
serving (it will continue to thicken).
Can be made smooth, if desired,
by processing in a blender. Also,
additional sweetener, such as honey,
can be added, if desired. Makes 2 C.

Crockpot Cran-Apple Cider

64 oz. Ocean Spray Cran-apple juice
2 sticks cinnamon
5 whole cloves
2 star anise pods
apple slices (poster uses Gala)

Place all ingredients in a 4 qt (or
larger) crockpot. Cover & cook on
High 2 hours until heated. Serves 8

Crockpot Turkey/Apple/Wild
Rice Dinner

1 C. wild rice mix (brown/uncooked)
1 apple, cored/chopped
1/4 C. sweetened dried cranberries
2 C. water
1 lb. boneless skinless turkey breast

cranberry sauce (optional, for serving)

Add rice, apple & cranberries to 4 qt
crockpot; stir & pour water over. Lay
turkey breast on rice mixture & cover.
Cook on Low 6-8 hours or High 3-4.
Serve with cranberry sauce, if desired.
Serves 4

NOTE: Poster substitutes chicken stock
for the water (if you like a little salt)


Cranberry-Orange Honey Butter

1 lb. butter, softened
1 C. whole cranberry sauce
2 T. honey
1 T. powdered sugar
1/2 tsp. fresh orange zest

Cream butter using elec. mixer until
light & fluffy. Mix in cranberry sauce,
honey, powd. sugar & orange zest
until completely incorporated. Store
in fridge up to 2 weeks. Set out to
soften before serving.

Mandarin Orange Fruit Dip

1 (8 oz) pkg. cream cheese, room
1 (7 oz) jar Marshmallow Fluff
1 (11 oz) can mandarin oranges,
drained (reserve liquid)

Whip cream cheese using elec.
mixer until light & fluffy. Add
Marshmallow Fluff until well
combined. Whip in oranges until
they are broken up. Refrigerate
at least 2 hours or overnight
before serving.

NOTE: You can make this into a
sauce to pour over a fruit salad:
Mix in a little reserved orange
liquid until you reach desired

Warm Honey Walnut Salad

1/2 C. Italian salad dressing
3 T. honey
2 T. maple syrup
1 T. peanut oil
2 T. chopped walnuts
1 (8 oz) pkg. mixed baby greens
1 pear, cored/thinly sliced*

Place all ingredients except mixed
greens & pear in a microwave-safe
bowl. Microwave at 100% powder
1 to 1 1/2 minutes. Stir then toss
with mixed greens & add fresh pear
slices. Serve immediately. Serves 4

*can substitute an apple for the pear

Pumpkin Chocolate Chip Cookies

1 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 C. brown sugar
2 T. butter, softened
1 egg
2 T. pumpkin puree
1 tsp. vanilla
1 C. chocolate chips

Preheat oven 350 degrees F.
Line a flat rimmed cookie sheet
with parchment paper (OR) spray
lightly with nonstick cooking spray.
In a bowl whisk flour, baking soda,
cinnamon & salt. In another bowl
beat butter & sugar until fluffy. Add
in egg, vanilla & pumpkin puree –
beat until combined. Gradually add
in flour mixture & mix until fully
combined; fold in chocolate chips.
Roll dough into approx. 1 inch balls &
place on prepared cookie sheet,
about 1 inch apart – flatten lightly.
Bake 8-10 minutes. Let cool 5 minutes
before removing to a wire rack.
Makes approx. 18-24 cookies

Yesterday we had light snow (but it didn’t
stay – YAY!) Today it’s around 34 degrees F.
and SUNNY!

Enjoy your day!




Enter: The Weekend!

Have been having ‘fun’ attempting to get our bank balance to match that of the banks – no fun. Been plodding away at it for several days and THOUGHT I had it down but today, after going over just THREE new expenses, the bank says it has $10 LESS than I say I have – UGH! (A few days ago we were worse!). Get’s very frustrating.

Today is bake Sunday School snacks day; tomorrow I’m bringing the treats & husband wants me to make MORE! Have about a dozen (each) powdered sugar & glazed donut holes, blueberry Bundt cake, and have to bake a lemon loaf cake & a carrot loaf cake. Think I’ll have enough? The past month or so our class isn’t eating a lot of the treats, hence I wanted to ‘pare down’ a bit. We have about 50 adults in our “Over 50 AGE” class. Oh well, I sometimes think husband just wants to make sure there’s leftovers to take home!


Crockpot Blueberry Breakfast

1 loaf French bread, cubed
16 oz. blueberries, fresh or frozen
8 oz. cream cheese, softened &
1 C. sour cream
2/3 C. brown sugar (light or dark)
3/4 C. milk
1/2 C. maple syrup
10 eggs
1 tsp. vanilla
1 tsp. ground cinnamon

Spray insides of crockpot with
nonstick cooking spray. Place cubed
bread in crockpot & sprinkle blue-
berries on top. In bowl using elec.
mixer, mix remaining ingredients
together & pour on top of bread &
blueberries.  Cover & cook on Low
4-5 hours. Serves 6


Pumpkin/Gingersnap Dessert

30 gingersnaps, finely crushed
(about 1 1/2 C.)
1/4 C. butter or margarine, melted
12 oz. cream cheese, softened-
1/4 C. sugar
2 c. plus 2 T. milk, divided
1 (8 oz) tub Cool Whip, thawed/
1 (15 oz) can pumpkin
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
1 1/2 tsp. pumpkin pie spice

In bowl, combine gingersnap
crumbs & butter; press into bottom
of 9 X 13″ baking dish. Freeze 10 minutes.
In another bowl using elec. mixer, beat
cream cheese, sugar & 2 T. milk until
blended. Add 1 1/4 C. Cool Whip; ix
well & spread onto crust. Whisk
pumpkin, dry pudding mixes, spice &
remaining milk for 2 minutes (mixture
will be thick). Spread over cream
cheese layer. Refrigerate 4 hours until
firm. Top with remaining Cool Whip
before serving. Makes 24 servings

(recipe: Kraft recipes)

Fluffy Cran-Raspberry Salad

2 C. frozen raspberries
1 (3.4 oz) pkg. vanilla instant
pudding mix
1/2 C. cranberry juice
1 (14 oz) can whole berry cranberry
1 (8 oz) tub Cool Whip, thawed
1 1/2 C. miniature marshmallows

In medium microwaveable bowl,
microwave raspberries on High
1 minute just until thawed. Add
dry pudding mix & cranberry
juice; stir 2 minutes. Add cranberry
sauce; stir until blended. Gently
stir in Cool whip, then marsh-
mallows. Refrigerate 1 hour.
Serves 12, (about 1/2 C. each)


Wild Rice & Squash Pilaf

1 1/2 C. sliced fresh mushrooms
1 1/2 C. finely chopped/peeled
winter squash*
2 medium onions, finely chopped
1 small green pepper, chopped
2 T. olive oil
2-3 cloves garlic, minced
3 C. cooked wild rice
1/2 C. chicken or vegetable broth
1 T. soy sauce
1/2 tsp. dried savory (an herb)
1/4 C. sliced almonds, toasted

*types of winter squash:
(there are more than these)
Acorn, Butternut, Hubbard,
In large saucepan, saute mushrooms,
squash, onions & green pepper in oil
until crisp-tender. Add garlic, saute
1 minute longer. Stir in rice, broth,
soy sauce & savory. Cover & cook
over medium-low heat 13-15 minutes
until squash is tender; stir in almonds.
Serves 10

Pumpkin Cornbread

1 C. yellow cornmeal
1 C. flour
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 C. pumpkin puree
1/2 C. sour cream
1/3 C. brown sugar
1/4 C. melted butter
2 eggs

For Whipped Honey Butter:
1/2 C. butter, softened
2 T. honey
1 tsp. salt
1/4 tsp. ground cinnamon

Preheat oven 400 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl whisk cornmeal, flour,
baking powder, cinnamon,
nutmeg, baking soda & salt.
In another medium bowl whisk
pumpkin puree, sour cream, brown
sugar & melted butter until smooth.
Add eggs, one at a time, beating
well between each addition. Pour
over dry ingredients & stir to
just combine. Spread batter into
prepared baking dish. Bake about
20 minutes until a toothpick inserted
into center comes out clean. Let
cool before slicing into squares.
Serves 8-10

Whipped Honey Butter:
In a small bowl whip all ingredients &
serve with cornbread


Crockpot Garlic Green Beans

1 lb. fresh green beans, washed/
2 T. olive oil
1 tsp. salt
1/4 tsp. black pepper
1 pkd. tsp. minced garlic (about 2-3
bacon bits (optional)

Place an oven-safe dish* that fits inside
your crockpot in bottom of crockpot.
Place green beans in dish; drizzle with
olive oil – stir in salt/pepper & garlic.
Cover & cook on Low 3-4 hours or
High 1-2 hours. Remove dish from
crockpot & serve directly from dish.
Top with bacon bits, if using.
Serves 6

NOTE: Poster has a *1.6 liter Corningware
dish that she uses.

Crockpot Feta/Dill Sweet Potatoes

3 1/2 lb. sweet potatoes, peeled/
cut into 1/2 inch cubes
2 C. water
3 garlic cloves, peeled
1 tsp. salt
1/2 C. sour cream
1/2 C. feta cheese
1 tsp. dried dill
salt/pepper, to taste

Spray insides of crockpot with
nonstick cooking spray.
Place sweet potato cubes, water,
garlic cloves & salt in crockpot.
Cover & cook on High 3 1/2 – 4
hours until fork tender. Drain
any excess water; stir in sour
cream, feta & dill. Add salt/
pepper, to taste. Serves 12

(recipe: facebook)

Orange (Jello) Pretzel Dessert

3/4 C. butter, melted
1 T. plus 3/4 C. sugar, divided
2 C. finely crushed pretzels
2 C. boiling water
2 (3 oz, ea) pkgs. orange Jell-O
2 (8 oz, ea) cans crushed pineapple,
1 (11 oz) can mandarin oranges, drained
1 (8 oz) pkg. cream cheese, softened
2 C. Cool Whip, thawed

Additional Cool Whip & mandarin
oranges, if desired, for serving

Preheat oven 350 degrees F.
Mix melted butter & 1 T. sugar; stir
in crushed pretzels; press mixture
onto bottom of 9 X 13″ baking dish.
Bake 10 minutes – cool completely
on wire rack.
In large bowl add boiling water to
Jell-O – stir 2 minutes to completely
dissolve. Stir in fruit & refrigerate
until partially set, about 30 minutes.
In another bowl beat cream cheese
& remaining sugar until smooth;
fold in Cool Whip & spread over
cooled crust. Gently spoon Jell-O
mixture over top & refrigerate,
covered, until firm, 2-4 hours.
To serve, cut into squares & top
with additional Cool Whip &
mandarin oranges, if desired.
Serves 12



Hope you’re having a good day;
our weather has warmed up a bit
to mid 40’s/foggy with expected
rain later on (light snow showers
expected tomorrow! UGH! but
weather people said it won’t ‘stick’,
so we’re good!)



One Day closer to Holiday

As promised, here are more Thanksgiving recipe ideas:


Pumpkin Rice Pudding

1 1/2 C. cooked rice
2 C. milk
2 eggs
3/4 C. pumpkin puree
1/2 C. sugar
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla

Preheat oven 350 degrees F.
In bowl, whisk milk, eggs & pumpkin
until combined. Whisk in sugar, salt,
pumpkie pie spice, cinnamon & vanilla
until combined. Stir in cooked rice &
transfer to glass baking dish. Bake
1 hour 15 minutes until custard is


Creamy Broccoli/Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub cream cheese spread
(Kraft Philadelphia)
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. (Kraft) Triple Cheddar
Cheese (with a touch of Philadelphia)
4 slices bacon, cooked/ crumbled

Preheat oven 425 degrees F.
In large saucepan of boiling water
add broccoli & carrots; cook 2-3
minutes until crisp-tender. Drain,
reserving 1/4 C. cooking water.
Mix next 3 ingredients until blended.
Return cooked vegetables to saucepan.
Add cream cheese mixture & onions,
stir until evenly coated with sauce,
adding reserved cooking water if
necessary for desired consistency.
Spray a 2 qt. casserole dish with
nonstick cooking spray & spoon
mixture into dish. Top with shredded
cheese & bacon. Cover & bake 25
minutes until heated through,
uncovering for last 5 minutes.
Serves 8 (1/2 C. each)

(recipe: Kraft recipes)

Crockpot Glazed Carrots

2 lb. carrots, peeled/sliced into
1/2″ pieces
1/4 C. butter, melted
1/3 C. brown sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 T. chopped parsley

Place carrots in crockpot. In
small bowl whisk butter, brown
sugar, salt, cinnamon & nutmeg –
pour over carrots & toss to coat.
Cover & cook on High 3 hours
until carrots are tender.

NOTE: If you’d like to thicken
the glaze, remove cover & cook
on High an additional 15 minutes.
Sprinkle parsley on top & serve.
Serves 8


Hot Spinach Apple Salad

6 strips bacon, diced
1/4 C. cider vinegar
3 T. brown sugar
9 C. fresh baby spinach
2 unpeeled large red apples,
thinly sliced
1 medium red onion, chopped
(about 3/4 C.)

In large skillet cook bacon until
crisp. Remove to paper towels,
drain grease – reserving 2 T.
In same skillet combine vinegar,
brown sugar & reserved grease –
bring to boil; cook & stir until
sugar is dissolved. Cool slightly.
In a serving bowl combine spinach,
apples, onion & bacon. Drizzle
with warm dressing; toss to coat.
Serve immediately. Serves 10


Creamy Grape Salad

4 C. each green & red seedless
grapes, halved
2 C. fresh pineapple chunks
1/2 C. slivered almonds, toasted
4 oz. (half of 8 oz pkg) cream cheese
1/2 C. sour cream
1/4 C. packed brown sugar

In large bowl combine fruit & nuts.
Microwave cream cheese in micro-
waveable bowl on High 20-30
seconds until softened; whisk
until creamy. Add sour cream &
sugar; mix well. Add cream cheese
mixture to fruit – mix lightly.
Serves 12 (1/2 C. each)

(recipe: Kraftrecipes)

Roasted Butternut Tossed Salad

4 C. cubed/peeled butternut
squash (about 1 lb)
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceberg
1/2 C. shredded Cheddar cheese
6 T. poppy seed salad dressing,
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted
4 strips bacon, cooked/crumbled

Preheat oven 400 degrees F.
In large bowl toss squash & onion
with honey, salt, garlic powder &
pepper – transfer to 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake 20-25 minutes
until vegetables are tender, stirring
once. Cool slightly.
In another bowl, combine spinach,
lettuce, cheese & squash mixture.
Just before serving, drizzle with 4T.
dressing & toss to coat. Divide
salad among 8 plates; top with
stuffing cubes, cranberries, almonds
& bacon. Drizzle with remaining
dressing. Serves 8

To toast nuts: 
Preheat oven 350 degrees F.
Place nuts in shallow baking pan
& roast 5-10 minutes (OR) cook
in a skillet over low heat until
lightly browned, stirring

Mushroom Stuffing

4 strips bacon, diced
4 ribs celery, chopped
1 medium onion, chopped
1 lb. fresh mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz) pkg. corn bread stuffing
1/2 C. chopped celery leaves
2 T. minced fresh parsley
4 large eggs, lightly beaten
2 1/2 C. chicken broth
1 T. butter

Preheat oven 350 degrees F.
In large skillet cook bacon until
crisp; remove to paper towels.
Drain grease-reserving 2 T.
Saute celery & onion in drippings
until tender. Add mushrooms, sage,
salt/pepper – cook & stir 5 minutes.
Remove from heat; stir in stuffing,
celery leaves, parsley & bacon.
Combine eggs & broth; stir into
stuffing mixture. Spray a 9 X 13″
baking dish with nonstick cooking
spray & spread mixture into pan.
(dish will be FULL). Dot with butter;
cover & bake 30 minutes (and
stuffing temperature reaches
165 degrees F.). Uncover & bake
10 minutes longer until lightly
browned. Makes 13 cups.

NOTE: Stuffing may be baked in
one 16-18 lb. turkey (OR) three
5-7 lb. roasting chickens.


Apple Pecan Cake (w/Caramel

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples (3-4),
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla

Preheat oven 325 degrees F.
Generously grease & flour a
tube (or Bundt) pan (OR)
you can use two loaf pans.
In large bowl mix oil, sugar & eggs;
mix until creamy. In another medium
bowl whisk flour, baking soda, cinnamon
& salt – add dry to wet ingredients &
mix well. Add vanilla – mix well. Stir in
apples & nuts – pour into prepared pan.
Bake 1 hour – at about 50 minutes use
a toothpick inserted near center – if it
comes out clean, cake is done.

In small pan melt butter over
Low heat. Stir in sugar & milk;
bring to boil over Low heat – then
reduce to a simmer, stirring
constantly. Let boil 10 minutes,
continue stirring. Remove from
heat – stir in vanilla & let cool.
Once glaze has cooled a bit,
pour over top of cake.