There’s FROST on the Pumpkin!

Yes, I live in Michigan and YES, we do get cold weather. Woke up this morning to a ‘balmy’ 31 degrees F. and frost all over – NO! Say it isn’t so! I’m not ready to haul out all my heavy winter clothing!!! (Yes, I’ve been driving with gloves for the past few days as the steering wheel gets really cold on my hands – but I hate to admit it!). BRrrrrrrr!

Last night was Knit/Crochet night and we had 18 lovely ladies – it was lots of fun. The more, the merrier, so to speak. A few ladies came back after a long absence; one of our members joined a little over a year ago but was too busy to actually be able to sit & knit/crochet with us so she would just ‘stop by’ for a few and bring us things like yarns, books, patterns, etc. She works as a chaplain for several assisted living facilities and when loved ones die, the families usually ask her if she knows of anyone that can use their persons yarns, etc. so she brings them to us! What a blessing! About 6 months (or more) ago she fell and broke BOTH of her hands, totally eliminating any hope of her being able to do any crafts – she came back last night! No, she still can’t completely close one of her hands (and can’t pick anything up using that hand) but she stopped by to bring us a few things and just chat – how lovely! When our group numbers swell, I feel like I’m hosting a big PARTY! There’s lots of laughter, sharing, smiles – an ‘over-all’ feeling of joy…THAT’S why I do this! (I was having so much fun chatting last night that I totally messed up a good 6 rows of a knit baby afghan; I’ll have to sit down sometime soon and straighten it out. I ‘know better’, but still I seem to think I can do a little more complicated patterns AND TALK! Nope…sigh).

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

Pecan Pie Cookies

1 single pie crust (prepared or
homemade)
2 T. butter, melted
1/2 C. chopped pecans
1/3 C. packed brown sugar
1/4 C. corn syrup
2 eggs
1/8 tsp. salt

Optional: 1/4 C. semi-sweet
or milk chocolate chips

Preheat oven 400 degrees F.
Line a baking sheet with parch-
ment paper.
In a saucepan combine butter,
pecans, brown sugar, corn syrup,
salt & eggs; constantly stir, cook
ing over medium-low heat until
thickened. (you don’t want it dry-
just slightly thickened, about the
consistency of a pudding). Remove
from heat. Unroll dough – using
a 3 inch cookie cutter, cut out
circles. Gently fold about 1/8 –
1/4 inch up on edges. Spoon
1 T. pecan mixture into each
circle & place on prepared
sheet. Bake 8 minutes until
filling is just set. Remove from
oven & cool on wire rack.

Place choc. chips in a Ziplock
bag (use NAME BRAND as
store brands tend to leak).
Microwave bag about 15 seconds
or until mostly melted. Snip off
a tiny corner of bag & drizzle
chocolate all over the cookies.
Cool until set.
Makes 10-12 cookies

(recipe: 1krecipes.com)
——————————-

3-Ingredient Pork Chops
(crockpot)

6 boneless pork chops
1 can cream of mushroom or
chicken soup, undiluted
water or milk

Place a row of pork chops (about
3) in bottom of crockpot. In small
bowl pour undiluted soup. Fill soup
can with water or milk, stir & pour
into bowl – whisk together. Pour
mixture over chops to cover. Place
another layer of chops & remaining
gravy mixture over them. Cover &
cook on Low 4-6 hours. Serve with
gravy. Serves 4-6

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

Crockpot Ham & Potato Soup

8 C. russet potatoes, cubed (6-7
potatoes)
2 (8 oz, ea) pkgs. cubed ham
1 (32 oz) carton chicken broth
1 1/2 C. heavy cream or Half & Half
1/2 C. sour cream
1/4 C. flour
2 ribs celery, diced
2 carrots, diced
1 yellow onion, diced
kosher salt/black pepper, to taste

Place potatoes, ham, celery, carrots &
onion in crockpot – season generously
with salt/pepper then pour in chicken
broth. Cover & cook on High 4-5 hours
until potatoes are cooked through &
fork-tender. Lightly mash potatoes
(they don’t need to be smooth). In
small bowl whisk heavy cream & flour
until completely dissolved, then stir
into soup along with sour cream.
Cover & cook on High 15-20 minutes
until soup is hot & creamy. Ladle into
serving bowls & serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————

Cauliflower “Fried Rice”

1 medium head cauliflower
(about 24 oz), rinsed
1 T. sesame oil
2 egg whites
1 large egg
pinch salt
1/2 small onion, diced fine
1/2 C. frozen peas & carrots
2 cloves garlic, minced
5 scallions, diced-whites &
greens separated
3 T. soy sauce (or more, to
taste)
=
Remove core from cauliflower
& let dry completely. Coarsely
chop into florets then place
half of cauliflower in a food
processor & pulse until it
is small & has the texture of
rice or couscous -don’t over
process or it will get mushy;
repeat with rest of cauliflower.
Combine egg & egg whites in
a small bowl; beat with a fork &
season with salt. Heat a large
saute pan or wok over medium
heat & spray with oil. Add eggs &
cook, turning a few times until
set. Add sesame oil & saute onions,
scallion whites, peas & carrots &
garlic 3-4 minutes until soft. Raise
heat to medium-high. Add
cauliflower ‘rice’ to pan with soy
sauce. Mix, cover & cook 5-6
minutes, stirring frequently, until
cauliflower is slightly crispy on the
outside but tender on the inside.
Add egg then remove from heat &
mix in scallion greens. Serves 4

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

Mozzarella Puffs
(appetizers)

1 (7.5 oz) pkg. refrigerated
buttermilk biscuits
1 tsp. dried oregano
1 tsp. garlic salt
4 oz. block mozzarella cheese
2 T. pizza sauce

Preheat oven 375 degrees F.
Spray cookie sheet with nonstick
cooking spray. Remove biscuits
from wrapper & make an indentation
in center of each biscuit. Sprinkle
with oregano & garlic salt. Cut
mozzarella into 10 cubes; place one
cube in center of each biscuit. Pinch
dough tightly around cheese to seal.
(seal tightly so cheese doesn’t leak out).
Place, seam sides down, on cookie sheet.
Brush tops of dough with pizza sauce &
bake 10-15 minutes.

(recipe: ninerecipes.com)
——————————

Wild Rice Stuffed Squash

4 medium acorn squash
3 T. olive oil, divided
1 (6 oz) pkg. long grain &
wild rice mix
2 1/3 C. vegetable or chicken
broth
1 tsp. rubbed sage
1 tsp. dried thyme
2 celery ribs, chopped
3/4 C. dried cranberries
1/2 C. coarsely chopped pecan
halves, toasted
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut squash crosswise in half;
remove/discard seeds. Cut a
thin slice from bottom of each
half to allow them to lie flat.
Place halves on a baking sheet
(cut sides up) & brush tops
with 2 T. olive oil. Bake 30-35
minutes. In large saucepan
combine rice with seasoning
packet, broth, sage & thyme –
bring to boil. Reduce heat &
simmer, covered, until rice is
tender & liquid is almost absorbed,
23-25 minutes. In large skillet
saute celery & onion in remaining
oil until tender. Stir in cranberries,
pecans & parsley. Remove from
heat & stir in rice mixture. Fill
each squash half with about 1/2
C. rice mixture. Return to oven,
uncovered, & cook 12-15 minutes
until rice is heated through &
squash is tender. Serves 8

(recipe: tasteofhome.com)


Biscuits & Gravy Casserole


1 lb. sausage
1 1/2 oz. pork gravy mix
1 C. Cheddar cheese, shredded
6 eggs
1/2 C. milk
salt/black pepper – to taste
1 (8 oz) can biscuits (poster
uses Pillsbury Grands biscuits)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cut biscuits
into 1″ pieces & line bottom of pan
with them. Brown sausage in a pan,
drain & scatter over biscuits; sprinkle
top with Cheddar cheese. Whisk eggs
& milk with pinch salt/pepper & pour
over pan. Prepare gravy mix accordg.
to pkg. directions & pour over top.
Bake 30-45 minutes.

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

Moist Pumpkin Bread

1 C. brown sugar
2 eggs
1/2 C. vegetable oil
1/3 C. water
1 (15 oz) can pumpkin puree
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Topping:

1 T. butter
1/4 C. brown sugar
3 T. milk
1/4 C. chopped pecans

Preheat oven 325 degrees F.
Spray & flour a loaf pan.
In medium bowl beat eggs; mix
with sugar, oil, water & pumpkin.
In another bowl mix flour, baking soda,
baking powder, salt, nutmeg, cinnamon
& pumpkin pie spice. Combine wet
ingredients with dry only until just
blended – do not over mix.
Pour batter into prepared loaf pan &
Bake 50-60 minutes.

Topping:
In small saucepan mix butter, brown
sugar & milk – boil 2 1/2 minutes while
stirring constantly. Immediately drizzle
on top of loaf. Sprinkle with chopped
nuts & press nuts lightly into topping.

Wrap & store bread until next day for
serving. This will keep the moisture
inside. (It is OK if bread ‘sweats’ while
wrapped.

(recipe: allrecipes.com)

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

Hope you are having a great day;
stay warm!

Hugs;

Pammie

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One CommentLeave a comment

  1. Enjoyes stopping by the knit nite even if I did get lost getting there.


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