End of the month – can you believe it?

It’s a gray, lazy 32 degrees F. day – not a lot planned. We had a very light dusting of snow yesterday (not enough to even worry about). Finished a knit cowl (for homeless) and the last of three spa cloths for oldest son’s girlfriend for Christmas. Her gift will be another 1-hour ‘Float Session’ at a local spa (got her that last year for her birthday and she loved it-you’re basically floating in warm water with 100 lb. of epsom salts which causes you to float – it’s a private room with adjustable lighting (colored or not), your choice of music (or not) – very relaxing. I’m down to finishing knitting the ‘block/bricks-looking’ scarf (for the homeless) and the peach baby blanket (about 70% done with that). There is a very nice young married lady in our choir that is expecting sometime in the summer – that blanket (if she’s having a girl) will go to her. Not exactly sure what next project will be; maybe another scarf.  Got word today that I’m needed babysitting tomorrow 11 a.m. – 5/6; oldest son has an employee meeting then has to do inventory for his kitchen (he’s the Exec. Chef at his hotel) – looks like I might be finishing that scarf!


No Bake Peanut Butter Bars

Peanut Butter Layer:

1 C. butter, melted
3 3/4 C. powdered sugar
1 1/2 C. creamy peanut butter
1 1/2 C. graham cracker crumbs


2 C. milk chocolate chips, melted
1 1/2 C. creamy peanut butter

Mix together ingredients for peanut
butter layer & press into a 9 X 13″ baking
dish. Refrigerate 1 hour before adding
second layer.

In a microwaveable bowl stir together chips &
peanut butter. Microwave 1 minute – stir until
melted & smooth (repeat if necessary until all
chips are melted). – smooth over first layer &
refrigerate 2 hours before slicing.
Store in air-tight container – poster puts
waxed paper between the layers when
storing so they don’t stick. (depending on
the time of year, you might need to store
them in the fridge.)

(recipe: walkingonsunshinerecipes.com)

Crockpot Bacon Swiss Chicken

3 slices bacon, cooked crisp/crumbled &
drippings reserved
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken
breasts in warmed grease & cook 3-5
minutes until slightly golden, turning
once. Spray insides of crockpot with
nonstick cooking spray & place chicken
in crockpot; cover with mushrooms.
Pour soup in skillet & warm through then
pour over chicken. Cover & cook on Low 4-5
hours. (check with meat thermometer
to know when chicken is done). Place
a slice of Swiss cheese on top of each
chicken breast, sprinkle with cooked
bacon. Turn heat up to High; cover &
cook 10-15 minutes more until cheese
is melted. Serves 6

(recipe: recipesthatcrock.com)

Ham & Potato/Corn Chowder

3 T. oil or butter
1 onion, diced
2 carrots, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1 tsp. thyme
1/4 C. flour
2 C. ham or chicken broth
2 C. milk
1 1/2 lb. potatoes, diced small
(optional peeled)
8 oz. ham, diced
1 C. corn
salt/pepper, to taste

In large saucepan over medium-high
heat heat oil; add onions, carrots &
celery – cook until tender, 8-10 minutes.
Mix in garlic, thyme & flour – cook until
flour is lightly browned, 2-3 minutes.
Slowly stir in broth, deglazing pan as you
go. Add milk & potatoes, bring to boil
then reduce & simmer until potatoes are
tender, 10-12 minutes. Add ham & corn;
cook until heated – season with salt/pepper.
Serves 6

4 strips bacon, cooked/crumbled. Use
bacon grease to cook veggies instead of oil –
crumble bacon as garnish

Replace potatoes with cauliflower

Fry ham until slightly crisp on outside
before adding to soup

(recipe: closetcooking.com)
Baked Shrimp Scampi

1 1/2 lb. uncooked medium shrimp,
1/4 C. zesty Italian salad dressing
4 cloves garlic, minced
1/2 lb. linguine, uncooked
1/3 C. Classico Traditional Basil Pesto
sauce & spread, divided
1 C. cherry tomatoes, cut in half
6 oz. cream cheese, cubed
1/4 C. tightly packed fresh parsley,
1/4 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Cover a rimmed baking sheet with
foil & spray with nonstick cooking spray.
Toss shrimp with dressing & garlic; spread
onto sheet & bake 15-20 minutes until
shrimp turn pink.
Cook pasta as directed on pkg, omitting salt.
Drain pasta, reserving 3/4 C. cooking water.
Heat 1 T. pesto sauce in large skillet over
medium heat. Add tomatoes & cook 2
minutes, stirring frequently. Add cream
cheese & cook, stirring, 2-3 minutes until
cream cheese is completely melted. Add
reserved cooking water & remaining pesto
sauce – mix well. Add pasta – cook & stir
3  minutes until heated through. Spoon
pasta mixture onto a platter & top with
shrimp, parsley & Parmesan cheese.
Serves 8

(recipe: Kraftrecipes)

Greek Feta & Tomato Dip

2 C. grape tomatoes, chopped
4 green onions, chopped
olive oil
Feta cheese
2-3 tsp. All Purpose Greek Seasoning

Crusty Artisan bread – thin loaf

Drizzle olive oil on bottom of a
serving platter. Sprinkle tomatoes &
green onions over top of oil. Sprinkle
Feta cheese over tomatoes & onions.
Sprinkle 2-3 tsp. All Purpose Greek
seasoning over top*. Toss mixture
together. Serve immediately with
dip. Makes 5-6 servings

*You can find this at WalMart in the
spice aisle

(recipe: jamiecooksitup.net)

Dirty Rice

2 C. long grain white rice
4 C. chicken broth
2 T. olive oil
1 lb. smoked sausage, sliced
1 green bell pepper, seeded/diced
1 onion, diced
1 stalk celery, chopped
1-2 T. creole seasoning
1/2 tsp. red pepper flakes
parsley – optional garnish

In large pot add rice & chicken broth –
bring to boil. Reduce heat to Low &
simmer, covered, 15-20 minutes until
liquid is absorbed. In saute pan add
olive oil & smoked sausage, cook until
browned. Add pepper, onion & celery –
cook until tender. Once rice is done,
stir into sausage/veggie mixture. Sprinkle
with creole seasoning & red pepper flakes;
stir until combined. Garnish with chopped
parsley, if desired. Serves 8

(recipe: realhousemoms.com)

Coconut Cream Poke Cake

1 (18.25 oz) box white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) pkg. flaked coconut

Prepare & bake white cake accordg.
to pkg. directions. Remove cake
from oven – while still hot, using
a utility fork (or wooden spoon
handle) poke holes all over top of
cake. In a small bowl mix cream of
coconut & sweetened cond. milk
together – pour over top of cake.
Let cake cool completely then frost
with Cool Whip & sprinkle top with
flaked coconut. Keep cake

(recipe: allrecipes.com)


Hope you’re having a good day –
stay warm & healthy (if you can!).



PS: Gotta add: Not exactly sure just ‘why’ but my

blog site is working fine again! YAY! SO nice to

be able to ‘cut/paste’ the recipes from my

files directly onto site WITHOUT having to

type them – AGAIN! YAY!

and here comes the S-N-O-W!

The good thing is: we’re only supposed to get THREE inches – (hopefully)! It’s coming down in tiny flakes but it’s also pretty windy. I decided that, rather than wait until tomorrow (and then regret my decision) I’d go grocery shopping today (wasn’t even aware it’s CYBER MONDAY until I got to the store, but it was OK – not crowded at all (YAY!). Treated myself to 3 Christmas presents: 2 nice cardigan (kinda long) sweaters: one is a rust color and only $15 and the other is a medium gray with 30% off, so I was happy. They will go nicely with a black skirt & a turtle neck for church. Also ‘caved’ & bought a little Christmas Cactus. I bought one two years ago & it hasn’t bloomed since. This one was $4.00 and had a few buds so we’ll see. (I AM known as the Plant Killer)…sadly.

Gas prices are down to $2.29/9 now – WOW!


Looks like the blog site is STILL shrinking my recipes – here goes hand-typing them – sorry for the double spacing; that’s part of it, also…sigh

Cranberry Walnut Tart


1 C. flour

1/4 tsp. salt

6 T. ice-cold unsalted butter, cut into 12 pieces

1 T. granulated sugar

1 egg yolk

2-4 T. ice water


3 large eggs

1 C. brown sugar

1/2 C. light corn syrup

1 tsp. vanilla

4 T. unsalted butter, melted

1 1/2 T. flour

1/4 tsp. salt

1 1/4 C. walnuts, toasted in dry pan & coarsely chopped

3 C. fresh cranberries (if using frozen, thaw/drain/

pat dry any excess moisture


Place flour, salt, cold butter, sugar & egg yolk

in food processor – pulse 10 times. Add up to

4 T. ice water & pulse as you add.  Mixture

will be a bit crumbly but should come together

if you pinch a little in your hand. Place a

piece of plastic wrap on your counter &

pour out crust mixture onto wrap. Using

sides of plastic, pull plastic together to

form a ball of dough. Wrap & press into

a disc shape. Refrigerate at least 1 hour

(this can be done a day ahead).

Preheat oven 425 degrees F.

Lightly dust counter with flour & remove

dough from fridge. Roll out dough 2 inches

larger than a 10″ tart pan (with removable

bottom). Gently lift dough into tart pan

& press into sides & up rim making sure

the dough is even all around. Don’t be afraid

to make the sides thicker than the bottom

by pressing excess dough back down into

tart pan, inside ridges. Line bottom of crust

with parchment paper & fill with pie weights,

dry beans or rice.

NOTE: you can prepare filling while crust bakes.

Bake crust 10 minutes; remove from oven &

remove weights/beans/rice. Let cool 10 minutes

(crust is pre-baked at this time).


Lower oven temp. to 350 degrees F.

In medium bowl beat eggs. Add brown sugar,

corn syrup, vanilla & melted butter – beat in

flour & salt. Stir in chopped nuts & gently fold

in cranberries. Pour batter into now cooled crust.

Place in center of oven & bake 45-55  minutes until

browned. Cool to room temp. then refrigerate to

set. Tart is best served cold. Remove sides of tart

pan by placing on a high round surface (such as

a can) & gently drop the outer ring onto the table.

Place tart on a serving platter & cut into slices

to serve. Makes 8-10 slices.

(recipe: afamilyfeast.com)

Light Stovetop Turkey Tetrazinni

1 T. vegetable oil

1/2 C. chopped onion (optional)

10 oz. pkg. button mushrooms, sliced

2 C. chicken broth

2 1/2 C. milk

1 (12 oz) pkg. whole wheat spaghetti (or regular),


2 C. cooked, shredded turkey (or rotisserie chicken)

1/2 C. sour cream

1 T. butter

1/4 C. Parmesan cheese, grated

Italian parsley, chopped (optional)

Heat oil in large pot on medium-high heat. Add

onion (if using) & mushrooms – cook until starting

to soften, 2-3 minutes. Pour chicken stock & milk

into pot; cover & bring to a boil over High heat. Add

spaghetti to pot & cook until almost al dente, about

10 minutes. Stir in cooked turkey & finish cooking until

pasta is done. Remove pot from heat, stir in sour cream,

butter & cheese. Serve immediately, garnishing with

chopped parsley, if using. Serves 4

(recipe: yummly.com)

Leftover Turkey Salad

4 C. chopped, cooked turkey

1/2 C. mayonnaise

2 tsp. Dijon mustard

1 T. lemon juice

2 tsp. sugar

1/2 C. finely diced celery

1/4 C. sliced scallions

2 tsp. chopped fresh dill

In large bowl combine turkey, mayo,

mustard, lemon juice, sugar, celery, scallions &

dill, stirring until well combined. Taste &

season with salt/pepper. Serve immediately

or refrigerate, covered, until ready to serve.

Makes 6 servings.

(recipe: justataste.com)

Leftover Turkey & Rice Soup

6 slices bacon, chopped

1 onion, chopped

1 large carrot, peeled/chopped

1 yellow bell pepper, chopped

2 cloves garlic, minced

kosher salt/ground black pepper

1/2 C. dry white wine (or water)

4 C. chicken broth

1 C. jasmine rice

2 C. leftover cooked/shredded turkey

1/4 C. fresh chopped parsley

In large pot over medium heat, cook bacon

until crispy, 8  minutes then transfer to a

paper towel-lined plate. Drain all but 1 T.

bacon fat. Add onion, carrots, bell pepper &

garlic to pot – season with salt/pepper &

cook 5-7 minutes until veggies are soft.

Add wine, broth & rice – bring to a boil.

Simmer until rice is tender, 20 minutes.

Stir in turkey & parsley until warmed

through. Serve immediately with crispy

bacon. Serves 4

(recipe: delish.com)

Crockpot Spiced Apple Dump Cake

1 (16.5 oz) box spice cake mix

2 (29 oz, ea) cans apple pie filling

3/4 C. butter, melted

1 C. quick-cooking oats

1 C. walnuts, chopped (optional)

Optional toppings:

Ice cream and/or whipped cream


In a bowl combine dry cake mix, oats &

melted butter – mix to combine. Add pie

filling to bottom of a 5-6 qt. crockpot.

Pour cake mixture over pie filling &

sprinkle top with chopped nuts, if using.

Cover & cook on High 2 hours. Serve

warm or cold – with ice cream or

whipped cream, if desired.

Serves 10

(recipe: crockpot ladies.com)

Well, that’s all for now – hope our snow stays true to the report &

we only get up to 3 inches. I’m planning on staying home & knitting

today & tomorrow, so I’m good (for now!). We’re still enjoying our

leftover turkey & fixin’s – nothing like leftovers! (Oh, by the way – I’ve

lost 11 lb.s now – YAY!


Stay warm & safe!




Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –


Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.


Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8


(recipe: dinneratthezoo.com)

Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6


(recipe: crockpotladies.com)

Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8


(recipe: delish.com)

Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)

No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)

Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.



Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

A Day of REST!

Yesterday was Thanksgiving and we (my whole family) had a GREAT time together! Youngest son came (a rarity), middle son AND his new girlfriend came – we ate, laughed, chatted, etc. and thoroughly enjoyed ourselves. Husband & I commented that this is the first time he & I have been able to actually get all the sides cooked & ready BEFORE the dinner – with a little time to spare! YAY! (I did good – only ate the things I could/should & my blood numbers were good this morning – YAY!) A little later on today I’ll roast our turkey which will go with the leftover sides from yesterday – lots of good eatin’ to come!

From the left: Middle son (29), my husband, me, youngest son (24), #1 Grandson (12), his Dad/our oldest (35), oldest son’s girlfriend & mother of the baby (25) and baby grandson (1 1/2).

Today I was able to finally finish the knit boot toppers for middle son’s girlfriend’s Christmas present (photo didn’t really show the cables well – they are a kind of zig-zag pattern)

Lots more recipes for you – really hoping this site will cooperate and I’ll be able to actually cut & paste the recipes (without them shrinking to minuscule size!)


Pumpkin Delight

1 C. flour
1/2 C. butter, softened
3/4 C. pecans, chopped
8 oz. cream cheese, softened
1 C. powdered sugar
3 C. Cool Whip, thawed/divided
2 1/2 C. milk
3 (3.4 oz, ea) pkgs. white chocolate
(or vanilla) instant pudding mix
1 (15 oz) can pumpkin puree
1 tsp. pumpkin pie spice

Layer 1:

Preheat oven 350 degrees F.
Spray a 9 X 9″ or 9 X 13″ baking
dish with nonstick cooking spray.
In bowl mix flour, butter & pecans
& press into prepared dish. Bake
15 minutes – remove from oven &
let cool.

NOTE: if you are using a
9 X 13″ pan or would like a thicker
crust, add an additional 1/2 C. flour,
1/4 C. butter & 1/4 C. chopped

Layer 2:

Blend cream cheese & powdered sugar,
1 C. Cool Whip then spread over cooled

Layer 3:

In large bowl mix milk, pudding mixes,
canned pumpkin, pumpkin pie spice &
1 C. Cool Whip – mix until smooth &
spread over top of Layer 2

Layer 4:

Spread remaining 1 C. Cool Whip on
top of dessert then sprinkle top with
pecans. Refrigerate 3 hours (or until
set) Serve chilled.

(recipe: lilluna.com)

Day-After-Thanksgiving Soup

1 T. olive oil
2 carrots, peeled/chopped
2 stalks celery, chopped
1 onion, chopped
salt/pepper, to taste
8 C. turkey or chicken broth
1 bay leaf
1 1/2 C. roast turkey, diced
1 C. frozen peas
2 T. fresh parsley, chopped
4-6 C. leftover dressing, warmed

Heat oil in large stockpot over medium
heat. Add carrots, celery, onion, salt/
pepper – saute until vegetables are
crisp-tender. Add broth & bay leaf; bring
to a boil. Stir in turkey; reduce heat &
simmer 10 minutes until vegetables
are tender. Stir in peas & parsley; warm
through. Discard bay leaf.

To Serve:

Place a scoop of dressing into individual
deep soup bowls; ladle soup over dressing.
Serves 4-6

(recipe: goosberrypatch.typepad.com)
Mashed Potato Biscuits

2 C. flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C. shortening
1 C. mashed potatoes (not instant)
1 egg
1 T. honey
3/4 – 1 C. buttermilk

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray.
Whisk flour, baking powder, baking
soda & salt in large bowl. Cut in
shortening until mixture resembles
coarse crumbs. Add mashed potatoes,
egg & honey, mixing with a spoon. Add
milk until mixture makes a dough. Turn
out onto a floured surface & roll (or pat)
out – cut with a biscuit cutter (or greased
drinking glass)* & place on prepared
sheet. Bake 15-20  minutes until brown
on top.

*Poster gets about 20 biscuits from this

(recipe: thesouthernladycooks.com

Leftover Mashed Potato Pancakes

2 C. leftover mashed potatoes
1 C. Cheddar cheese, grated
5 T. flour, divided
2 eggs, beaten
1/2 tsp. parsley
1 C. bread crumbs
olive oil

Place several layers of paper
towels on a plate.
Place mashed potatoes in a large
bowl; add cheese, 3 T. flour, beaten
eggs & parsley – mix well & taste.
(you might want to add some salt/
pepper). In a pie plate place 1 C.
bread crumbs & 2 T. flour – combine.
Scoop out a large spoonful of potatoes
& place in breadcrumbs – use a fork to
flatten them out & sprinkle some of the
breadcrumbs on top of pancakes. Heat
a large, deep skillet over medium-high
heat. Add enough oil to coat bottom of pan.
Using a spatula, gently place pancakes in
hot oil – allow them to get brown on bottom
(2-3 minutes) then flip them over & let them
get golden on other side. Place cooked
pancakes on paper towel-lined plate &
sprinkle with salt. Repeat using rest of
potato mixture. Serve immediately.
Makes about 12 pancakes.

(recipe: jamiecooksitup.net)

30-Minute Turkey Cordon Bleu Pasta

1 (12 oz) box bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey-mustard
1/4 tsp. onion powder
salt/black pepper
3 T. sour cream
2 C. cooked turkey, chopped
2 C. deli ham, (or leftover) chopped
8 slices Swiss cheese
1 1/4 C. Italian panko bread crumbs
(or regular bread crumbs)

Cook pasta accordg. to pkg. directions.
In large, deep OVENPROOF skillet heat to
medium-high heat. Add butter & melt. Add
chicken broth,Half & Half & both cans soup –
whisk to combine. Add honey mustard, onion
powder & a little salt/pepper – stir & bring to
a simmer, stirring occasionally. Allow to simmer 4-5
minutes until slightly thickened. Add turkey,
ham, sour cream & drained/cooked pasta-
mix to combine (taste & adjust salt/pepper).
Lay Swiss cheese over top & sprinkle with
bread crumbs. Turn oven to BROIL & allow
cheese to melt & bread crumbs to brown.
(BE careful – it only takes a few minutes)
Remove skillet to counter for a few minutes
to rest then serve. Serves 6-8

(recipe: jamiecooksitup.net)

Cheesy Turkey-Rice Casserole

2 (4.3 oz, ea) pkgs. Rice a Roni Long
     Grain & Wild Rice
2 T. butter
3 1/3 C. water
2 (10  oz, ea) cans cream of chicken soup,
1 1/2 C. milk
2 C. Colby-Jack cheese, shredded
1/4 tsp. black pepper
1 1/2 C. cooked turkey, chopped
1 1/2 C. cooked/chopped ham
1/2 C. Parmesan cheese

Preheat oven 350 degrees F.
In large, deep skillet pour rice &
seasoning packets from box. Add
butter & water – stir & bring to a
boil over medium-high heat. Cover &
reduce heat to a simmer. Cook 15-20
minutes until rice is tender. Remove
pan from heat & fluff up rice with a
fork. Spray a 3 qt. casserole dish with
nonstick cooking spray; spread rice
mixture over bottom of dish. In small
bowl add soups, milk, cheese & pepper –
mix well. Spread chopped turkey &
ham over rice then pour creamy
mixture over top – stir so that all
ingredients are well incorporated.
Sprinkle Parm. cheese on top &
bake 30-40 minutes until top is
crispy & golden. Remove from oven
& allow to stand about 10 minutes
(it will continue to thicken up a bit
as it sits). Serves 6

(recipe: jamiecooksitup.net)

Turkey, Cranberry & Blue Cheese Pizza

1 sheet Pepperidge Farm Puff Pastry,
1 C. diced, cooked turkey
1/4 C. cranberry sauce
1 T. garlic olive oil
blue cheese crumbles
1/2 red onion, finely sliced
1/2 jalapeno pepper (seeded),
finely minced
parsley, roughly chopped

Preheat oven 375 degrees F.
Roll out thawed puff pastry & press
seams together while rolling out
slightly. Drizzle lightly with oil & bake
9 minutes. Remove pastry from oven &
gently smear on a layer of cranberry
sauce (keep it very thin or pastry will
get soggy). Top with chunks of turkey,
slices red onion, jalapeno & blue cheese
crumbles. Bake 3 minutes to heat
ingredients then switch to broiler for
last 2 minutes to melt cheese. Carefully
remove from oven & sprinkle with
chopped fresh parsley.

(recipe: aroundmyfamilytable.com)

Sweet Potato/Turkey Hash & Eggs

2 leftover cooked sweet potatoes,
2 C. cooked turkey, diced
1/2 onion, diced
1 bell pepper, diced
2 cloves garlic, finely minced
1/2 jalapeno pepper (seeded),
finely minced
4 fried eggs (1 per person)
1/2 tsp. ground sage
1/4 tsp. dried thyme
olive oil
salt/pepper, to taste
Optional: avocado & bacon

In large pan over medium-high heat
heat 1 T. oil. Add cubed sweet potatoes;
cook 1-2 minutes without turning so outside
edges crisp up. Stir & repeat until potatoes
are crisp on all sides – remove from pan. Add
1 T. oil to pan & add pepper, onion, & jalapeno,
cooking until translucent (3-4 minutes) then add
garlic.. Cook 1 minute & push onion/peppers
aside & add turkey – heat 1-2 minutes then add
sage & thyme. Spray a small pan with nonstick
cooking spray & heat over medium heat 1 minute
before gently cracking eggs over pan – cook gently
2 minutes then flip to cook on other side 1 minute,
if desired. Serves 4

(recipe: aroundmyfamilytable.com)

(a couple pumpkin-related recipes that snuck by me):

Pumpkin Pudding/Crustless Pumpkin

3/4 C. sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. ground nutmeg
2 eggs
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 tsp. vanilla
1/2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 T. cold butter

In small bowl mix flour, baking powder &
salt. Cut in cold butter with a pastry
blender or fork; mix until butter is in
tiny pieces. In another bowl mix sugar,
cinnamon, ginger, cloves, allspice, nutmeg,
eggs, vanilla & pumpkin – mix until well
combined. Add in flour mixture, beat slowly
as you pour in evaporated milk. Mix well
until all combined. (Mixture will appear
lumpy – that’s OK – it’s the butter floating
in the pudding. After pudding is baked
the butter will have melted into the
pudding.) Pour pudding into individual
baking dishes (poster used 6 oz dishes).
Place dishes in crockpot & pour water
about 1 inch up sides of dishes (this
helps steam bath the pudding as it
bakes & helps it not to crack). Cook on
Low about 3 hours, depending on size
of dishes. You will be able to tell when
it’s done – it bakes up just like pumpkin
pie does – filling will be set when it’s
done baking.  Poster also suggested
placing a layer of plastic wrap over
individual dishes to keep them from
drying out – she refrigerated them,
lightly covered, & tops of pudding pulled
away from sides of dishes a bit. If you
garnish them with a bit of whipped
cream, it doesn’t show. With her size
dishes, it made 8.
NOTE: Poster double-layered her dishes
by placing 4 dishes in bottom of crockpot
then placing a disposable tin pan (that fits
inside crockpot) over top of dishes &
layering rest of dishes on top.


Pumpkin-Pecan Slab Pie

1 box (14.1 oz) (Pillsbury) refrigerated
pie crust, softened as per box

Pumpkin Pie Filling:

3/4 C. packed brown sugar
1 (15 oz) can pumpkin (not pie mix)
1 1/4 C. Half & Half
2 eggs
1 T. pumpkin pie spice

Pecan Pie Filling:

2/3 C. packed brown sugar
1/2 C. light corn syrup
3 eggs
2 C. chopped pecans

Optional topping:
Whipped Cream or Cool Whip
Preheat oven 375 degrees F.
Remove pie crusts from pouches. On
lightly floured surface, unroll & stack
crusts one on top of the other – roll
out to 17 X 12″ rectangle. Place crust
in an ungreased 15 X 10 X 1 pan,
pressing crusts into corners. Fold extra
crust even with edges of pan (crust
should come to top edge of pan, seal
any tears in crust & flute edges if desired.
In large bowl whisk Pumpkin pie filling
ingredients until well blended – pour
filling over crust & spread evenly.
Bake 25-28 minutes until filling is set.
In medium bowl whisk all Pecan Pie
Filling ingredients (except pecans) until
well blended – stir in pecans & carefully
spoon over pumpkin pie filling, spreading
evenly. Bake 23-28 minutes until deep
golden brown & set in center. Cool
completely in pan on cooling rack,
about 1 1/2 hours. Refrigerate 1 hour
before cutting into 4 rows by 4 rows. Top
with whipped cream, if desired.
Serves 16

(recipe: pillsbury.com)


That’s all for now – hope you had a GREAT holiday!



Trying to get this fixed

Not exactly sure WHY – but it’s back to working – YAY!


Pumpkin Dump Cake

1 box spice cake mix
1 (15 oz) can pumpkin
2 eggs

Optional topping: whipped cream
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
cooking spray. In medium bowl
combine all ingredients using an
elec. mixer on medium speed
until combined. Spread mixture
into prepared pan & bake 25-30
minutes until a toothpick inserted
into center comes out clean. Cool
completely & serve with whipped
cream, if desired. Serves 15

(recipe: spendwithpennies.com)

Roasted Garlic & Parmesan
Mashed Potatoes

6 large potatoes
1 head of garlic
olive oil
kosher salt
1/4 C. sour cream
1/4 C. milk
1/2 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Cut about 1/3 off top of garlic head;
drizzle some olive oil over the garlic &
sprinkle with kosher salt. Top with
another drizzle of olive oil & wrap in
foil – place directly on oven rack for
30 minutes.

Meanwhile –
Rinse potatoes & place in pot; cover
with water. Bring to boil & cook about
30 minutes. Stick a fork in largest potato
to see if it’s done (fork should slide easily
into potato – if not, cook another 10
minutes). Drain & let cool slightly. Peel
potatoes (MUCH easier to peel after
they are cooked) – cut into chunks. Squeeze
roasted garlic from head onto the potatoes;
add sour cream, milk & Parm. cheese – beat
until well combined. Add milk, a splash at
a time, until potatoes have reached desired
consistency/creaminess. Place potatoes in
a 2 qt. baking dish & bake 15 minutes until
heated through.

(recipe: mostlyhomemademom.com)

Cheesy Potato Skins

4 potatoes, baked/halved
1/2 C. shredded Cheddar cheese
1/2 C. shredded mozzarella cheese
2 green onions, chopped
4 tsp. bacon bits

Heat broiler
Place potatoes on an ungreased
baking sheet; sprinkle tops with
cheese. Top with onions & bacon.
Place under broiler until cheese
melts. Serves 4-6

(recipe: gooseberrypatch.com)

Crab Stuffed Mushrooms

24 white button mushrooms, cleaned
& stems removed
2 T. onion, finely chopped
2 T. red bell pepper, finely chopped
1/2 lb. crab claw meat
1 C. Gruyere cheese, shredded
1/4 tsp. garlic powder
1 tsp. Old Bay seasoning
salt/pepper, to taste
3 T. seasoned panko breadcrumbs

Preheat oven 350 degrees F.
Line a baking sheet with foil.
In bowl combine onion, bell pepper,
1/2 C. Gruyere cheese, garlic powder
& Old Bay -stir to combine. Add crab
meat & gently toss until well mixed –
salt/pepper, to taste. Spoon crab
mixture into mushroom caps & place
on baking sheet. Sprinkle tops with
remaining Gruyere cheese & seasoned
panko breadcrumbs. Bake 20-30 minutes
until mushrooms are cooked through.
Once cooked, remove from oven &
serve immediately.  Makes 24 stuffed
mushroom caps.

(recipe: realhousemoms.com)

Cranberry Raisin Pie

1 C. sugar
2 C. fresh or frozen cranberries
1 1/2 C. raisins
1 C. water, divided
1 C. orange juice
1 tsp. vanilla
1/4 tsp. salt
1 cinnamon stick
2 T. cornstarch
1 T. butter
2 (9 inch, ea) pie dough rounds
(pre-made is fine – poster used
1 egg, beaten

Topping: coarse, sparkling sugar

In medium saucepan place sugar,
cranberries, raisins, 3/4 C. water,
orange juice, vanilla, salt & the
cinnamon stick – bring to boil then
lower temp. to simmer – cook 5
minutes. In a small bowl mix
remaining 1/4 C. water with the
cornstarch & add to the hot filling.
Cook 1 minute until thick; remove
from heat & stir in butter. Cool to
at least room temperature – remove
cinnamon stick & discard.

Place one pie dough round in a 9″
pie plate & press into bottom & up
sides, being sure there are no cracks –
let dough hang over the sides. Pour
cooled filling into crust. Using a brush,
brush water on edges of pie dough &
on the edges of the other pie dough
round. Pick up the other dough & invert
it so the wet edge faces down – place
over pit. Fold edges of top pie crust
under the first (bottom) crust so that
the wet edges adhere together &
press doughs together all the way
around. Squeeze edges of dough
together to make a decorative edge
(flute dough). Place pie in fridge for
at least 1 hour to firm up the crust.
(NOTE: If you skip this step, the edges
will flop down during baking)

Preheat oven 425 degrees F.
Remove pie from fridge. In small dish
mix egg with 1 tsp. water & brush
mixture on top of dough (but not
the edges). Sprinkle the decorative
sugar on top (if using). Using a
paring knife, make 8 slits around
top crust with a small hole in center.
Bake 25-30 minutes until browned.
(If top browns too soon, cover with
foil & continue baking). Cool pie
to room temperature before cutting.

(recipe: afamilyfeast.com)

Enjoy your day!



Published in: on November 22, 2018 at 1:30 pm  Leave a Comment  

Trying again –

Pumpkin Slab Pie

Prepared pie crust for 2-crust pie


1 (15 oz) can 100% pure pumpkin

3/4 C. brown sugar

1 tsp. cinnamon

1 tsp. ground ginger

3/4 tsp. ground nutmeg

1/2 tsp. salt

4 eggs, lightly beaten

1 C. evaporated milk

Whipped cream & pumpkin pie

spice for optional garnish

Preheat oven 400 degrees F.

Line a 15 X 10″ rimmed baking sheet (or

jelly roll pan) with foil; lightly spray with

nonstick cooking spray. Fit both crusts into

bottom & up sides of pan, cutting pieces

& fitting together as needed. Press together

seams well using your fingers. Fit a piece of

foil on top of crust & bake 10 minutes; remove

from oven & remove foil. In a bowl combine

pumpkin, brown sugar, cinnamon, ginger, nutmeg

& salt. Add eggs & beat, using a whisk or fork

until well combined. Add evap. milk – stir just

until combined. Bake 30 minutes until a knife

inserted into center comes out clean. Cool on

a rack. Cover & chill – store in fridge.

At serving time, garnish with whipped cream

& a sprinkling of pumpkin pie spice.


(recipe: thekitchenismyplayground.com)

Crockpot Turkey Breast for a Crowd

1 turkey breast (make sure it will fit in

your crockpot)

1 C. chicken or vegetable stock

2 tsp. salt

1 tsp. garlic (minced or ground)

1 tsp. paprika

1 tsp. dried mustard

2 sprigs fresh rosemary

black pepper, to taste

Wash rosemary & remove leaves from stem.

Spice Rub:

In a bowl combine salt, garlic, paprika,

mustard & pepper – mix well. Place turkey

breast in crockpot & rub spices all over

meat including under skin. Add chicken stock &

sprinkle rosemary leaves on top. Cover & cook

on Low about 6 hours (or High close to 4 hours).

Depending on size of turkey breast, this dish

can serve 6-10 people.


(recipe: theprofessionalmomproject.com)

Crockpot Sweet Potato Casserole

3-4 lb. sweet potatoes, peeled/diced small

2 C. brown sugar

1/4 C. butter, softened

3 T. water

1 tsp. vanilla

2 tsp. pumpkin pie spice

1 C. mini marshmallows

1/2 C. pecans

Spray insides of crockpot with nonstick

cooking spray; place sweet potatoes in

crockpot. In microwaveable bowl combine

brown sugar, butter, pumpkin pie spice,

vanilla & water – microwave 30 seconds;

stir. Repeat until mixture is well blended

& warmed then pour over potatoes &
mix well. Cover & cook on High 4 hours

until tender. Distribute marshmallows on top

then sprinkle pecans over that. Reduce heat

to Low & heat until marshmallows are melted.


(recipe: cincyshopper.com)

Classic Creamed Spinach

1 T. butter

2 (9 oz, ea) pkgs. frozen chopped spinach,

thawed/squeezed dry

1 C. heavy cream

1 C. sour cream

1 tsp. onion powder

1 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. black pepper

IN medium saucepan over medium

heat, melt butter. Add spinach &

stir until heated through. Add

remaining ingredients to spinach &

cook 4-5 minutes until heated

through, stirring occasionally.

Serve immediately. Serves 4


(recipe: mrfood.com)

KFC Coleslaw

1/2 C. mayonnaise

1/3 C. sugar

1/4 C. milk

1/4 C. buttermilk

2 1/2 T. lemon juice

1 1/2 T. white vinegar

1/2 tsp. salt

1/8 tsp. black pepper

8 C. finely chopped cabbage*

1/4 C. shredded carrot* (1 medium)

2 T. minced onion

*Make sure cabbage & carrots are

chopped very fine (a little bigger than

a grain of rice). In large bowl combine

mayo, sugar, milk, buttermilk, lemon

juice, vinegar, salt/pepper – beat until

smooth. Add cabbage, carrots & onions-

mix well. Cover & refrigerate at least

2 hours (or overnight). Serves 10-12

(recipe:  1krecipes.com)

Pumpkin Cake

2 C. flour

1 T. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 C. margarine, softened (1 stick)

1 C. firmly packed brown sugar

1/2 C. granulated sugar

3/4 C. canned solid-pack pumpkin

1 egg

1 C. low fat buttermilk


1 (16 oz) tub vanilla butter cream


Optional topping: chopped nuts


Preheat oven 350 degrees F.

Spray 9 X 5″ loaf pan with nonstick

cooking spray. In medium bowl

mix flour, baking powder, salt,

baking soda, cinnamon & nutmeg.

In large bowl using elec. mixer, beat

margarine & sugars on Low speed

until light & fluffy. Add pumpkin &

egg, beat until well blended. Alternately

add flour mixture & buttermilk, beating

until well blended after each addition –

pour into prepared loaf pan. Bake 1 hour

until a wooden toothpick inserted into center

comes out clean. Remove cake from pan

to a wire rack & cool completely. Frost

with frosting & sprinkle with nuts,

if desired. Serves 12

(recipe: readyseteat.com)

Well, that’s it – sorry it’s not in my 

usual format; still don’t know why

I can’t ‘cut & paste’ the recipes like

I used to without them coming out

super tiny & illegible. Will keep working

on the problem. 





Published in: on November 21, 2018 at 3:09 pm  Leave a Comment  

Getting REALLY Close!

Hope your Thanksgiving plans are going well – last night at my regular Knit Night group I suddenly realized I had forgotten 3 items needed for the holiday dinner – what to do? Panera Bread (where we meet) closes at 9 p.m. so the ladies convinced me to go to Kroger (in same parking lot) and just get it done – so I did. (I don’t like going in parking lots at night, but I braved it. I was surprised at how FEW people were there – YAY! There’s NO WAY you’d get me in a grocery store the day BEFORE any holiday! Too CRAZY!).

Today is a kind of ‘free day’ for me (no babysitting – did that yesterday) so I decided I’m going to FINISH the knit boot toppers for middle son’s girlfriend (I HATE knitting cables but I’m half-way done with #2 so maybe I’ll get that done today, then all they need is sewing them up & I’m done! YAY!)

LOTS of recipes to share – where do I start & how many can I cram in a post???

BIG PROBLEM! I ran into this a few days ago & it seems to be staying: I can only post the one recipe below – anything after that comes out in micro-tiny print – not sure what the problem is but will keep trying. I have a TON of great recipes for you!!!



Pumpkin Chocolate Chip Cookies

1 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. brown sugar
2 T. butter, softened
1 egg
2 T. pumpkin puree
(not pumpkin pie filling)

1 tsp. vanilla
1 C. chocolate chips

Preheat oven 350 degrees F.
Line flat-rimmed baking sheets
with parchment paper or spray
lightly with nonstick cooking spray.
In a bowl whisk flour, baking soda,
cinnamon & salt. In another bowl
using elec. mixer, 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 choc. chips.
Roll dough into approx. 1 inch sized balls &
place on prepared sheets about 1 inch
apart – flatten slightly. Bake 8-10 minutes.
Let cookies cool 5 minutes before
removing from sheets; cool completely
on wire rack. Makes 18-24 cookies

(recipe: ourtableforseven.com)

Published in: on November 21, 2018 at 2:36 pm  Leave a Comment  

Starting “The List”

As the days draw closer to Thanksgiving I’ve started thinking about Christmas gifts – not an easy task. I’ve been cruising Amazon & managed to order a few things but some of the people on my list are rather difficult to buy gifts for – they either HAVE everything they want OR they are so brand-specific it gets ‘muddy’ trying to come up with something they’ll like – WITHOUT RESORTING TO JUST GIVING A GIFT CARD! Know what I mean? Yes, I ‘could’ knit/crochet something but that, in itself, takes time. Am thinking about knitting more spa cloths for oldest son’s girlfriend (did that last year & she really liked them) but, again, TIME crunch! How are YOU doing on you list? Started yet? I noticed in my email “In” box that two gifts I ordered have arrived – YAY – it’s a start! Baby grandson is another one that’s hard to buy for: other grandma practically buys out the store when it comes to his gifts. I’m not one to compete with anyone, just want to get him something – am thinking of going clothes, simply because he has TOO MANY toys already! (He’s only 1 1/2 and she’s already bought him tons of toys for 4 & 5 year olds! His closet is FULL of toys he’s never even played with yet, not counting his room floor is covered with toys that were too old for him – like puzzles – the pieces are scattered everywhere – he’s TOO YOUNG! UGH! (Ah, the plight of a grandma . . . sigh).

Babysat yesterday for 9 long hours – managed to finish TWO baby blankets – YAY! Am looking at starting a new scarf with a pattern I haven’t done in a good 10 years+ – the pattern is either called: “Ball Band” or “Mosaic” – uses two yarns together to make what looks (to me) like bricks:

Not the best photo but you get the idea. I remember I was really struggling with how to knit this pattern when a good (expert knitter) friend said: “Here – it’s EASY – you just do this!” and she was right. Now remembering that 10+ years later resulted in me checking videos on YouTube but once I saw it done, it’s a snap! Think it would make a nice scarf pattern (although it takes awhile to knit – we’ll see).



Upside-down Cranberry Pecan
Cinnamon Rolls

1 (13.9 oz) tube Pillsbury cinnamon
rolls (with icing) any flavor (poster
liked the orange ones best)
1/2 C. dried cranberries
1/4 C. light or dark brown sugar
1/4 C. chopped pecans
4 T. butter, melted

Preheat oven 375 degrees F.
In small bowl stir together brown
sugar & butter – spread in bottom of
a ungreased* 9″ cake pan – sprinkle
top with cranberries & pecans. Open
rolls & arrange in pan over cranberries/
nuts. Bake 20-25 minutes until lightly
browned on top. Remove from oven &
turn upside-down onto a large serving
plate – do not remove pan. Let stand
5 minutes before removing pan. Place
cinnamon roll icing in a plastic bag &
knead until warm & pliable. Cut corner
off bag – drizzle over rolls.

*you don’t need to grease pan BUT it
does need to be nonstick

(recipe: southernplate.com)

Turkey Meatloaf

3 C. chopped yellow onions
(2 large)
2 T. olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh thyme leaves
or (1/2 tsp. dried)
1/3 C. Worcestershire sauce
3/4 C. chicken stock

1 1/2 tsp. tomato paste
5 lb. ground turkey breast
1 1/2 C. plain dry bread crumbs
3 extra-large eggs, beaten
3/4 C. ketchup

Preheat oven 325 degrees F.
In medium pan over medium-low
heat, cook onions, olive oil, salt/pepper &
thyme, about 15 minutes. Add Worc. sauce,
chicken stock & tomato paste – mix well &
allow to cool to room temp. In large bowl
combine ground turkey, bread crumbs, eggs
& onion – mix well & shape into a rectangular
loaf on an ungreased sheet pan; spread ketchup
evenly over top. Bake 1 1/2 hours until internal
temp. reads 160 degrees F. & meatloaf is cooked
through (Placing a pan of hot water in oven
under the meatloaf will prevent the top from
cracking). Serve hot, at room temp. or cold in
a sandwich. Serves 8-10

(recipe: foodnetwork.com)

Bacon-wrapped Green Beans

1 lb. fresh green beans
10-12 slices thick-cut bacon
(poster used regular bacon)
2 T. butter
1 T. brown sugar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Wash &
thoroughly dry beans then season
with salt/pepper. Bundle together
5-8 beans (depends on size of beans &
amount of beans you got for one lb.)
Using a slice of bacon, wrap it around
the center of the beans to hold them
together – lay them seam-sides down,
in baking dish – repeat with remaining
beans & bacon. Heat a small saucepan
over Low heat; add butter, brown
sugar & garlic – whisk until butter melts.
Using a pastry brush, brush mixture over
top of each bundle. Cover with foil &
bake 35 minutes. Remove foil; bake
10-15 minutes longer (NOTE: poster
said it took more like 25 minutes for her
to get the bacon somewhat crisp – she
still ended up putting them under the
broiler to crisp up the bacon).
Poster noted it made 10-12 bundles

NOTE: Poster noted that the beans are
cooking in bacon fat – next time she
plans on cooking them in a roasting pan
& using a wire rack so that the beans still
get the juices of the bacon but the majority
of the fats will drip down into pan.

(recipe: makinitmobetta.com)

3-Ingredient Cranberry Salad

2 (15 oz, ea) cans whole cranberries in
2 (14 oz, ea) cans mandarin oranges,
1 C. chopped walnuts

Mix ingredients together – Makes
about 8 servings

(recipe: thesouthernladycooks.com)

Roasted Sweet Potatoes w/
Honey & Cinnamon

4 sweet potatoes, peeled/cut into
1″ cubes
1/4 C. olive oil, plus more for
1/4 C. honey
2 tsp. cinnamon
salt/black pepper

Preheat oven 375 degrees F.
Lay sweet potatoes out in a single
layer on a roasting tray. Drizzle oil,
honey, cinnamon, salt/pepper over
potatoes. Roast 25-30 minutes until
tender. Remove from oven & transfer
to a serving platter. Drizzle with more
olive oil. Serves 4

(recipe: foodnetwork.com)

Maple Crockpot Ham

4-6 lb. fully cooked bone-in ham
1/2 C. maple syrup
1/2 C. unsweetened applesauce
1/2 tsp. ground cinnamon

Lightly spray insides of crockpot
with nonstick cooking spray. Remove
ham from pkg & discard any flavoring
packet. Check end of bone for a
plastic cap (if present, discard). Using
a sharp knife, score skin & fat of ham
about 1/8 inch deep by making cuts
about every 2 inches all the way across
the ham (this allows flavor to more easily
penetrate into the ham while cooking) –
place ham in crockpot. Cover & cook
3-4 hours on High (or 5-6 hours on Low)
until meat is tender in internal temp.
reaches 140 degrees F. Baste once with
juices in crockpot. (do not baste repeatedly
as removing the lid from the crockpot drops
the temperature & increases cooking time.)
Remove ham to a serving platter or cutting
board. Tent with foil to keep warm & allow
it to rest 10-15 minutes before slicing.
If desired, drizzle a tiny bit of warm maple
syrup over ham slices for an added touch
of maple.

(recipe: mykitchenismyplayground.com)

Lovin’ Onions Casserole

1 T. butter
7 onions, coarsely chopped (about
7 C.)
1/2 C. self-rising flour
1/2 tsp. salt
1 1/4 C. (5 oz) shredded Cheddar
cheese, divided
1 1/4 C. (5 oz) shredded Monterey Jack
cheese, divided
1 T. jarred jalapeno peppers, drained/
chopped (optional)

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish with
nonstick cooking spray. In large
skillet over medium-high heat, melt
butter – add onions & saute about
10 minutes until softened. In medium
bowl combine flour, salt/pepper. Add
1 C. of each cheese; mix well. Add
jalapeno peppers (if using) & cooked
onions – mix well & pour into prepared
dish. Combine remaining cheese &
sprinkle evenly over top. Bake 30
minutes until cheese is melted &
bubbly. Serves 8

(recipe: mrfood.com)

Eggs Benedict Casserole
(1 hour or overnight)

1 (12 oz) pkg. English muffins,
cut into 1-inch chunks
1 (6 oz) pkg. Canadian bacon,
cut into 1/2 inch pieces
1 1/2 C. shredded Muenster
8 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1 (.9 oz) pkt. hollandaise sauce
mix, prepared accordg. to pkg.
1 T. chopped chives

Spray a 3-quart casserole dish
with nonstick cooking spray. Layer
half the muffin pieces, half bacon
& half cheese in dish – repeat
layers one more time.
In medium bowl whisk eggs, milk, salt/
pepper – evenly pour over casserole &
cover with foil. Refrigerate at least
1 hour or overnight.

Preheat oven 375 degrees F.
Bake casserole (foil covered) 30 minutes.
Remove foil & bake 20-25 minutes until
eggs are set. Warm hollandaise sauce in
small saucepan & drizzle over casserole.
Sprinkle top with chives & serve
immediately. Serves 6

(recipe: mrfood.com)

Pecan Pie

1 (9 inch) pie crust (homemade or
store-bought) chilled
1 C. brown sugar
1 C. corn syrup
1/4 C. unsalted butter
2 tsp. cornstarch
1 T. water
1 tsp. vanilla
1/2 tsp. cinnamon
4 large eggs
1 1/4 C. chopped pecans

Preheat oven 350 degrees F.
On floured surface roll out chilled
pie crust using a floured rolling pin.
Lightly flour the inside of a 9-inch
pie pan then transfer pie dough to
pie pan. Lightly flour inside of the
dough, fold over the edges &
refrigerate while you make the

In medium saucepan melt sugar,
corn syrup & butter until sugar is
no longer grainy. Dissolve cornstarch
in water & whisk into sugar mixture.
Remove mixture from heat & stir in
vanilla & cinnamon. In medium bowl
whisk eggs then whisk 2-3 T. of sugar/
corn syrup mixture into the eggs. Whisk
egg mixture into remaining sugar/corn
syrup mixture. Spread pecans in bottom
of pie dough then pour filling mixture
over top. Bake 50-60 minutes, place a
piece of foil (or a pie shield) over top
after about 30 minutes to prevent the
crust from burning. Allow pie to cool
& set at room temp. at least 4 hours
before serving.

Store pie at room temp. 1-2 days or in
fridge up to 4 days. Baked & cooled
pecan pie can be wrapped tightly &
frozen for up to 2 months. Thaw in
fridge overnight before serving.

(recipe: realhousemoms.com)


Weather-wise we’re doing pretty good –
temps in the mid-30’s/cloudy (gloomy) &
80% chance of snow (but only less than
1/2 inch possible). Rest of the week it’s mid-
30’s & tiny chance of snow Monday but the
week looks pretty clear (of snow) so that’s
a good thing for those who might be traveling.

Our Thanksgiving dinner is slowly getting whittled
down to (maybe) 7  – that means cooking smaller
amounts of side dishes (which is good). Still not
exactly sure ‘what’ side dishes but will probably
be the ‘same old/same old’ (Green Bean Casserole,
Wild Rice stuffing, Husband’s Garlic Mashed
potatoes and ??? desserts. It’s getting harder to
fathom all the carbs due to me trying my hardest
to lower my blood sugar levels AND/lose weight
(good thing: as of yesterday I’m down 10 lbs.) and
sugar #’s are good – now just have to keep it up.

Hope your Holiday plans (if you’ve started) are
going well. Stay WARM and safe – try to do something
today (even if it’s something little) for yourself:
Take a nap, read a book, have a cup of your favorite
hot beverage – SOMETHING!

Enjoy your day!



Git ‘er DONE day!

It’s in the low 30’s today and snowing – yuck (good thing: it’s small flakes – so far). Since today I didn’t have an exact agenda, I decided it was another of my GET THINGS DONE days! Started out by finishing the cream scarf (1 skein):

Next it was “MAKE THE FRINGE!” (a tedious job I really dislike – but I got it done!)

(these are the poor, pitiful scarves – I sewed some knit squares I found together to make 2 kids scarves – for the homeless, as well as the cream one above).

Next it was work on the boot toppers a bit; am half done with the first one (noticed, while knitting, that I’d dropped a stitch about 4 rows below so that was ‘fun’ trying to rip out the rows and then figure out just WHAT row I was on at that time – think it’s all good now).  Am thinking of starting another scarf today – found some really soft teal yarn that would make a nice kid’s scarf – we’ll see.

In the crockpot is a nice beef roast with potatoes & carrots (and a pkg. of dry onion soup mix – makes a great flavor) so dinner is ‘on the way’ – leaves me more time to do other things! (LOVE my crockpot!!!)


Layered Pumpkin Lush

2 C. flour
2/3 C. butter, softened
3/4 C. pecans, chopped

Cream Cheese Layer:
8 oz. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip, thawed

Pumpkin Layer:
2 1/2 C. milk
3 small boxes white chocolate instant
pudding mix
1 (15 oz.) can pumpkin
1 C. Cool Whip, thawed
1 tsp. pumpkin pie spice

Whipped Cream Topping:
1 C. Cool Whip, thawed
1/2 C. pecans, chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In medium bowl combine flour,
butter & 3/4 C. pecans – press into
bottom of prepared pan. Bake 15
minutes – allow to cool completely.

In medium bowl mix cream cheese &
powdered sugar; add 1 C. Cool Whip
& spread on top of cooled crust. In
large bowl mix milk, pudding mixes,
pumpkin, 1 C. Cool Whip & pumpkin
pie spice until smooth – spread on top
of cream cheese layer.

Spread another cup of Cool Whip on top
& sprinkle with remaining pecans. Chill
at least 3 hours until set. Serves 12

(recipe: norinesnext.com)

Scalloped Corn

4 T. unsalted butter
3 large eggs
1 1/2 C. Half & Half
1 T. sugar
2 (14 oz, ea) pkgs. frozen corn
(about 5 C.) thawed
1 1/2 C. coarsely crushed butter
crackers (like Ritz or Toll House)
1 C. shredded white Cheddar
cheese (about 2 oz)
kosher salt

Place oven rack in top third of
Preheat oven 325 degrees F.
Spray a 2 qt. oval baking dish with
1 T. butter. In large bowl whisk
eggs and Half & Half together.
Add sugar, corn, 1/2 C. crushed
crackers, 1/2 C. Cheddar cheese &
1 tsp. salt. Pour mixture into
prepared dish, spreading to make
an even layer. Bake, uncovered,
utnil edges are set but center is
still wet, about 35 minutes. Melt
remaining 3 T. butter in small
dish in microwave (about 30 seconds).
Mix butter into remaining 1 C. crushed
crackers until evenly moistened –
sprinkle remaining cheese & buttered
crackers over corn. Continue baking
utnil edges are brown & top is set and
golden, 20-25 minutes more. Remove
from oven & let stand 5 minutes
before serving. Serves 10-12

(recipe: foodnetwork.com)

Company Chicken Casserole

4 boneless skinless chicken breasts
1 C. chicken broth
2 cloves garlic, minced
2 wedges onion
4 C. Herb stuffing mix (dry)
1/2 C. butter
1 can cream of chicken soup
1 pint sour cream
8 oz. frozen broccoli florets/cuts,
thawed (optional)

In a skillet place chicken breasts,
broth, garlic & onion over medium-
high heat – bring to boil. Turn down
heat to medium & simmer, covered,
15-20 minutes. Remove chicken &
shred with 2 forks. Reserve the broth.
In a 9 X 13″ baking dish melt butter.
Mix all ingredients together (including
chicken) & place in pan. Bake until
golden brown. Serves 8

(recipe: allmyrecipes.com)

Oven-Baked Philly Cheesesteak

1/2 lb. ribeye steak
1 T. Worcestershire sauce
kosher salt/black pepper
2 T. unsalted butter
1 green bell pepper, seeded/
sliced (or diced)
1/2 yellow onion, sliced
12 slices Provolone cheese,
each cut in half

6 Hoagie sandwich buns, sliced
in half

Preheat oven 400 degrees F.
Add butter to a cast iron skillet
& heat to medium high.
Place steak in a pan or bowl with
Wors. sauce, salt/pepper – stir to
coat & let marinate while prepping
veggies & while the pan is getting hot.
Add steak to hot pan & brown well
without moving 3-5 minutes until a
good crust forms. Flip & cook 3-5 minutes
until a similar crust forms – remove steak
from pan & add veggies. Slice steak
while veggies are cooking (2-3 minutes) –
remove pan from heat. Cut a ‘well’ into
6 hoagie rolls & add 2 pieces to bottom
of each bun. Add some steak, veggies &
top with 2 additional cheese half-slices.
Place sandwich halves in a baking pan
& bake 15 minutes until cheese browns.
Makes 6 sandwiches

(recipe: dinnerthendessert.com)

Crockpot Sweet Potato Soup

3 lb. sweet potatoes, peeled/cut
into 1″ cubes (about 8 C.)
2 T. butter
1 T. Worcestershire sauce
1 tsp. dried minced onion
1 tsp. dried celery flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 tsp. ground chipotle pepper*
6 C. chicken broth

Optional toppings:
sour cream
roasted pumpkin seeds

In 4-5 qt. crockpot combine all
ingredients except optional
toppings. Cover & cook on Low
5-6 hours until potatoes are tender.
Using a blender, cool soup slightly
then puree in batches; return soup
to crockpot & heat through. If
desired top with optional toppings.
Serves 8 (2 1/2 quarts)

Freezer option:
Freeze cooled soup in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally &
adding a little broth or water if

*Chipotle pepper adds a touch of
smoky heat but can be omitted

You can substitute 1 medium chopped
onion & 2 ribs celery instead of dried

If you prefer FRESH herbs: use 3/4 tsp
minced fresh thyme in place of dried

The potatoes will be tender in 5-6 hours
but they can be cooked longer since they
eventually will be pureed.

(recipe: tasteofhome.com)
Chocolate Cookie Pudding

1 (6 oz) box instant chocolate pudding mix
2 C. cold milk
3 oz. cream cheese, softened
8 oz. Cool Whip, thawed
2 C. crushed (Oreos) chocolate sandwich
cookies, crushed/divided
3/4 C. chopped pecans

Place pudding mix & milk in a bowl &
whisk 2 minutes. Cover & refrigerate
5-10 minutes to thicken. In separate
bowl combine cream cheese & Cool
Whip – blend well. Cover the bottom of
a 8-Cup bowl with 1 C. crushed cookies.
Spread half of cream cheese mixture on
top, followed by half of pecans. Spread
all of the pudding on top of pecans.
Spread nuts with remaining cream
cheese & top with remaining cookies &
nuts. Cover & refrigerate until ready to
serve. Serves 6

(recipe: ourtableforseven.com)

Tomorrow is another ‘all-day’ babysitting so
I’ll be able to (maybe) finish the crocheted
knitted square/blanket I mentioned in the
last blog post. Hope the weather ‘holds’ &
doesn’t get nasty – not looking forward to
driving in lots of snow.

Stay WARM, SAFE and have a GREAT



Winter is DEFINITELY here!

We’ve had snow now TWICE, each time around an inch – first time it melted right away but now? Nope. It’s a ‘balmy’ 25 degrees F. out there – got out my heavy winter jacket & also zipped my winter liner in my Sunday trench coat. Gloves & scarves out – I’m ready . . . I think.

New surprise – our local gas prices are down to $2.49/9! Can’t remember when I’ve seen anything below $2.59/9 so this is great (except when it hit $2.59/9 Sunday I filled up – so hope it stays that low for awhile!).

Went to my library knit group this morning and we were all chatting about how many Christmas gifts we’re creating. I thought I was good on that one (none!) but the other day I got to thinking about middle son’s new girlfriend (she’s not only naturally gorgeous but she’s got this ADORABLE personality – I loved her immediately!) – so guess who’s knitting a pair of oatmeal-colored cabled boot toppers now . . . hehehe. Still have the two red scarves to make red/white fringe for; still working on the two baby blankets and then I got the idea to knit another ‘quick’ scarf, so there’s that as well (good thing with that – it’s just a 1-skein wonder and I’m almost done with it – homeless/kids scarf). Yes, I know – I’m ‘nuts’ but I get bored just knitting one thing so I let my creativeness kind of wander a bit .

Went shopping at Meijer the other day SPECIFICALLY because they have (Meijer brand) young turkeys on sale for $. 37 a lb – got home after $100 – something purchases only to realize I totally forgot about the turkey! Good thing their sale is still on – got a 13.5 lb. turkey for $5.00! With my oldest (the chef) doing all holiday dinners at HIS house (and he buys the meats) this one will be perfect for just husband, middle son & me. I learned, last year from Oldest son’s girlfriend’s Mother, to prepared another dinner THE DAY AFTER for just us – that way we have lots of leftovers! WIN/WIN! I babysat my sweet 1 1/2 yr old grandson all day yesterday after they got back from a week’s vacation to Myrtlebeach S.C. Since he & his family are SO BUSY lately I tried to make a ‘bargain’ with him: Middle son works until 8 p.m., other grandparents won’t be able to come but for around an hour, our youngest won’t be coming – could we please SKIP the dinner this year & just focus on Christmas dinner? NOPE – he’s the chef & he’s COOKING! Oh well . . .

My sweet grandson 1 1/2 yrs old


Crockpot Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans (optional)

In bowl mix pumpkin, evap. milk,
eggs, sugar, pumpkin pie spice & salt-
pour into bottom of crockpot & spread
evenly. Evenly sprinkle dry cake mix
on top. Pour melted butter evenly over
top of dry cake mix then sprinkle top
with chopped pecans (if using).
Cover & cook on High 2 hours.
Serves 10

(recipe: crockpotladies.com)

Roasted Sweet Potato Wedges

3 sweet potatoes (medium, scrubbed
2 T. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chili powder

Preheat oven 450 degrees F.
Cut sweet potatoes in half then
cut each half into 4 equal sized
wedges. Arrange wedges on a
rimmed baking sheet & drizzle
with olive oil. Sprinkle with
salt, pepper & chili powder –
toss to coat well with oil &
seasonings. Roast about 25
minutes until potatoes are
browned, crispy on the outside
& fork-tender on the inside.
Remove from oven & serve.
Serves 6

(recipe: addapinch.com)

Easy Roasted Acorn Squash

1 acorn squash (medium, about 1 lb)
1 T. unsalted butter, cut into 4 pieces,
room temp.
2 tsp. dark brown sugar (or packed light)

Preheat oven 400 degrees F.
Place oven rack in middle of oven.
Cut squash in half lengthwise & scrape
out seeds (using a spoon). Cut a small
slice off the rounded side of each half
to help them lie flat. Using your fingers,
butter each half with 1 piece butter then
season generously with salt/pepper. Divide
sugar & remaining butter pieces evenly
among the 2 squash halves. Place halves,
cut sides up, on a baking sheet. Bake
45 minutes to 1 hour. Serves 2

(recipe: chowhound.com)
Stuffing w/Sausage, Cranberries & Apple

8-10 C. bread, cubed*
1 lb. breakfast sausage
1 onion, diced
1 C. celery, chopped
1 1/2 T. fresh rosemary, chopped
1 1/2 T. fresh sage, chopped
2 tsp. fresh thyme, chopped
salt/pepper, to taste
1 Granny Smith apple, chopped
1 C. dried cranberries
1-2 eggs, lightly beaten
1/3 C. fresh parsley, chopped
2 1/2 to 3 1/2 C. turkey or chicken
stock (or broth)
8 T. butter, melted/divided

Preheat oven 350 degrees F.
Place cubed bread in large baking sheet
& bake 5-10 minutes until dried out. In
large skillet brown sausage – remove
from skillet, leaving 1 T. of grease in
skillet. Add onion, celery, rosemary,
sage, thyme, salt/pepper to skillet &
cook over medium heat, stirring
frequently, until onions are translucent.
Place dried bread crumbs in very large
bowl. Add sausage, onion/herb mixture
apple, cranberries, eggs, 2 C. stock/broth
& 4 T. melted butter – mix until combined.
Spray 9 X 13″ baking pan with nonstick
cooking spray. Place stuffing mixture into
pan & press down lightly. Cover with foil
& bake 45 minutes. Remove stuffing from
oven & remove foil. Check consistency of
stuffing – add additional stock as needed &
drizzle with remaining 4 T. melted butter.
Return stuffing to oven, uncovered, &
continue baking 15-25 minutes until
stuffing is lightly browned on top. Top with
additional fresh herbs, if desired, & serve
immediately. Serves 12

*Suggested breads to use: Ciabatta, Sourdough,

(recipes: momontimeout.com)

(I thought this one sounded interesting for a

savory side dish)

Mushroom & Leek Bread Pudding

6 C. (1/2 inch diced) bread cubes
from a rustic country loaf, crusts
2 T. olive oil
1 T. unsalted butter
2 oz. pancetta*, small dice
4 C. sliced leeks, white & light
green parts (4 leeks)
1 1/2 lb. cremini mushrooms,
stems trimmed & 1/4″ sliced
1 T. chopped fresh taragon
1/4 C. medium or dry sherry
kosher salt/ground black pepper
1/3 C. minced fresh flat-leaf parsley
4 extra large eggs
1 1/2 C. heavy cream
1 C. chicken stock
1 1/2 C. grated Gruyere cheese
(6 oz), divided

Preheat oven 350 degrees F.
Spread bread cubes on a sheet pan
& bake 15-20 minutes until lightly
browned. Heat oil & butter in a large
saute pan over medium heat. Add
pancetta & cook 5 minutes, until
starting to brown. Stir in leeks &
cook over medium heat 8-10 minutes
until leeks are tender. Stir in mush-
rooms, tarragon, sherry, 1 T. salt &
1 1/2 tsp. pepper – cook 10-12
minutes until  most of liquid evaporates
stirring occasionally. Turn off heat;
stir in parsley. In large bowl whisk eggs,
cream, chicken stock & 1 C. Gruyere.
Add bread cubes & mushroom mixture,
stirring well to combine. Allow to stand
at room temperature for 30 minutes to
allow bread to absorb the liquid. Stir
well & pour into a 2 1/2 to 3 qt. dish.
Sprinkle top with remaining cheese &
bake 45-50 minutes until top is browned
& custard is set. Serve hot.
Serves 8-10

*Pancetta is an Italian bacon

(recipe: foodnetwork.com)

Crockpot Salsa Verde Chicken

3 lb. boneless skinless chicken breasts
(about 4)
1 (16 oz) jar salsa verde (mild)
1/2 C. water

Place chicken in crockpot; pour
salsa & water over top. Cover &
cook on Low 4 hours (thawed chicken)
to 8 hr. (frozen).
Remove lid; using tongs, move chicken
to a cutting board & shred then stir
back into crockpot. Serves 10

NOTE: Can be used in tacos, burritos,
quesadillas, over cooked rice, in salads
or plain.

(recipe: 365daysofcrockpot.com)
Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & dry pudding –
stir until completely mixed together.
Fold in Cool Whip & raspberries (Raspberries
will soften while salad sets). Add marsh-
mallows & mix together. Cover & refrigerate
30  minutes (this will allow the raspberries
to soften). Fold salad with a spoon several
times after removing from fridge – raspberry
juice will spread throughout the salad.
Serves 15

(recipe: sugar-n-spicegals.com)

Am still working at lowering my blood sugar
levels before reporting back to the doctor in
mid-December. I’ve mostly been cutting out
lots of carbohydrates/sugars and substituting
LOTS of water and vegetables. I’ve gone from
185 to 176.4* and the last time I tested my
blood in the morning it was 101!!! I don’t
remember EVER having a morning number
that low! YAY!!! Really hoping that my total
A1C (that’s the total of your blood numbers
for 3 months) comes back lower – that’s my
whole goal. Yes, it will make the holidays
more difficult eating-wise, but if I just stick
to what I started I should be OK – we’ll see!

*I should add I haven’t been doing any
exercise – I KNOW that if I did, it would
be lower – just been too lazy.

Hope you’re having a GREAT day!