It’s Saturday already!

Well, you KNOW when Fall is officially here when you wake up to FROST outside! It was supposed to get down to 35 degrees F. last night – not sure if it did, but it must have been cold! (I dread when we get into the 30’s because it usually means, here in Michigan, that SNOW is very close).

It’s been a busy eventful week (too much to go into details) but I was so busy I couldn’t even babysit – no free days! Went to a funeral home for an acquaintance yesterday, had 2 doctor visits (both for well check ups – I’m doing great!). Dinner tonight will be chili – it’s getting cold, time to warm up the insides!


Apple Cider Donut Cake

1/2 C. butter, melted
1 C. brown sugar
3/4 C. granulated sugar
4 eggs
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 C. flour
1 C. apple cider

1 T. granulated sugar
1 T. ground cinnamon

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. In large bowl mix
melted butter & sugar; add rest
of ingredients & using elec, mixer,
mix until fully blended. (mixture
will be runny until all mixed).
Pour evenly into prepared pan &
bake 35-38 minutes. Cool 10
minutes then remove from pan.
Mix topping ingredients together &
sprinkle on top of warm cake.


Tuscan Chicken Soup

2 T. olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, roughly chopped
1 russet potato, peeled/diced
6 C. chicken stock
1 (16 oz) can diced tomatoes
2 T. oregano
2 bay leaves
1 (16 oz) can kidney beans, drained/rinsed
1 1/2 C. chicken cooked/chopped
salt, to taste

In large pot heat oil; add onions, carrots, celery &
garlic – saute 5 minutes until just beginning to
soften. Stir in potatoes, chicken stock, diced
tomatoes, oregano & bay leaves. Simmer over
Low heat 20 minutes, stirring occasionally. Stir
in kidney beans & chicken; continue to simmer
about 15 more minutes until chicken & beans
are heated through. Adjust salt, as needed.
Serves 4-6

Cornbread Casserole

1 T. olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 T. tomato paste
1 lb. ground beef
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
kosher salt
ground black pepper
1 (15 oz) can kidney beans, drained/
1 (28 oz) can crushed tomatoes
2 boxes Jiffy Mix cornbread muffin mix
1 C. frozen corn
1 C. sour cream
4 T. butter, melted
2 large eggs

sour cream
shredded Cheddar cheese
sliced green onions
Preheat oven 400 degrees F.
In a large pot over medium heat, heat
oil. Add onion – cook 5 minutes; stir in
garlic & cook 1 minute more. Add tomato
paste, stirring to combine. Add gr. beef &
cook until no longer pink; drain. Add chili
powder, cumin & oregano – season with
salt/pepper to taste. Add kidney beans &
crushed tomatoes – bring to boil then reduce
heat & simmer 20 minutes.
Meanwhile – make cornbread:
In medium bowl stir corn muffin mix, corn,
sour cream melted butter & eggs until
combined. Pour chili mixture into a
9 X 13″ baking dish & top with cornbread
batter – spread evenly. Bake 20-25 minutes
until a toothpick inserted into center of
cornbread comes out clean. Serve with
suggested toppings. Serves 8


Crockpot Sweet Dijon Chicken

12 chicken thighs, boneless*
1 tsp. salt
1 tsp. black pepper
1 C. maple syrup
1/4 C. Dijon mustard
(to serve with)
1 bundle fresh asparagus
6 C. cooked white rice

Place chicken in bottom of crockpot-
season with salt/pepper. In small bowl
stir maple syrup & Dijon mustard – pour
over chicken. Cover & cook on Low 8
hours or until tender.
When chicken is cooked, place on a
foil lined cookie sheet. Trim asparagus &
place on sheet. Spoon mustard/maple
mixture over chicken & asparagus.
Broil 10 minutes until chicken browns &
asparagus is tender. Serve over rice.
Serves 6

*You can substitute chicken breasts
for thighs


Pumpkin Mashed Potatoes

3 T. olive oil
1/4 lb. prosciutto, diced into 1″
1 C. onions, diced
2 T. fresh garlic, minced
3 T. fresh sage, chopped
*2 1/2 lb. skin-on yellow or red
(or mixed) potatoes, diced 1/2″
1 tsp. kosher salt
1 tsp. gr. black pepper
1/2 C. water
1 (15 oz) can pumpkin puree (not
pie filling)
4 T. butter
3 T. maple syrup
2 T. milk/cream/sour cream (whatever
you have)

In large skillet heat oil over medium heat.
Once hot, add prosciutto – cook few minutes
on both sides to crisp -remove to paper towels;
chop into smaller pieces.
Keep fat in skillet hot & add onions & garlic –
cook 2 minutes. Add sage, potatoes, salt/pepper
& water. Cover & bring to a simmer. Lower heat
to medium-low & cook 15 minutes until tender.
Check to make sure water has not all evaporated-
add a little more if needed. Remove from heat &
use a potato masher – mash potatoes coarsely.
(there should be some chunks). Add pumpkin,
butter, maple syrup & dairy – heat over medium
heat until hot. Taste & adjust seasonings. Remove
to a serving bowl & sprinkle with cooked prosciutto.
Serves 8

* If you want a smoother, creamier dish-choose
Russet or Yukon Gold potatoes.


Roasted Broccoli with Garlic

1 bunch broccoli (about 1 lb), cut
into bite-sized florets
3 T. olive oil
1/2 C. fresh garlic cloves (more or
less – to taste)
salt/gr. black pepper, to taste

Preheat oven 450 degrees F.
Trim garlic cloves & cut into half or
thirds (if they’re especially large)
In medium bowl toss broccoli with
olive oil, garlic, salt & bl. pepper –
spread broccoli & garlic on a baking
sheet in single layer. Roast about
20 minutes until broccoli is bright
green & edges are starting to brown
slightly. Do not let garlic get too
brown or it will start to taste bitter.
Serve hot. serves 4

(recipe: Foodnetwork)

Pumpkin Spice Cookies

1 box (regular size) yellow cake mix
1/2 C. quick-cooking oats
2 to 2 1/2 tsp. pumpkin pie spice
1 (15 oz) can solid-pack pumpkin
1 large egg
2 T. canola oil

3 C. powdered sugar
1 tsp. grated orange zest
3-4 T. orange juice

Preheat oven 350 degrees F.
Spray baking sheets with nonstick
cooking spray. In medium bowl mix
dry cake mix, oats & pie spice. In
another bowl beat pumpkin, egg &
oil – stir into dry ingredients just until
moistened. Drop by 2 T. onto sheets &
flatten with back of a spoon. Bake 18-20
minutes until edges are golden brown.
Cool on wire rack.
In medium bowl combine powdered
sugar, orange zest & enough orange
juice to achieve desired consistency.
Spread over cooled cookies.
Makes about 2 1/2 dozen


Hope you’re in good health & enjoying this

Fall weather!





Last night found my husband and myself sitting in the rain in 50 degree weather watching our oldest grandson’s last football game. They won 28 to 0! It was a good (but wet) game – glad we went; almost his entire family (extended as well) attended so he had a good showing of support.

Today found husband & I at our regular doctors for our 3-month check up. I’m diabetic so our dr. insists on the ‘every 3 month’ visit – husband just likes to tag along & bug the doctor. We have a GREAT doctor – great sense of humor, really quick-witted – it’s a joy to go there. Glad to report my weight is doing very well (down to 171) and blood sugars are good, too – yay! We ‘celebrated’ by going out to lunch; I had a taco salad (YUM!)


Sweetened Condensed Milk Pumpkin Bread

3 C. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. (freshly grated) nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. baking powder
4 eggs, room temp.
4 T. butter, melted
1/4 C. canola oil
1 (14 oz) can sweetened cond. milk
1 (15 oz) can pumpkin puree
3/4 C. sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Place oven rack in top third of oven.
Grease & flour 2 (8 X 4″) loaf pans
(poster used glass loaf pans)

In large bowl whisk flour, salt, cinnamon,
nutmeg, cloves, ginger, baking soda &
baking powder. In another medium bowl
whisk eggs, butter, oil, sweetnd cond. milk,
canned pumpkin, sugar & vanilla. Whisk
wet ingredients into dry & mix to combine.
Divide batter between prepared pans, evenly.
Bake 45-50 minutes until a toothpick inserted
into center of loaf comes out clean. Do not
over bake. Cool 10 minutes then remove from
pans & cool on wire racks.
Can be eaten warm or when cooled.
Cover & refrigerate leftovers.
Makes 2 loaves


Crockpot Brown Rice Mushroom Risotto

1 C. diced onion
2 T. butter
1 clove garlic, minced
8 oz. sliced mushrooms
1 C. long-grain brown rice
1/2 C. broth (or 1/2 C. water & 1/2
tsp. chicken bouillon)
2 C. chicken broth
1 C. water
1/3 C. grated Parmesan cheese
salt/pepper, to taste
1 T. white wine vinegar

Spray insides of crockpot with
nonstick cooking spray.
In a microwave-safe dish stir onion,
butter, garlic, mushrooms, rice &
1/2 C. broth – microwave 4 minutes,
stirring every 90 seconds – pour into
crockpot. Stir in 2 C. broth & water;
cover & cook on High about 3 hours.
Stir in Parm. cheese, salt/pepper, to
taste, & vinegar. Serve immediately.
(Poster says it tastes best served right
away) Serves 6


Mushroom-stuffed Pork Chops

2 tsp. olive oil
2 T. thinly sliced green onions
1 (8 oz) pkg. fresh mushrooms, coarsely
2 tsp. snipped fresh rosemary (or 2 tsp.
1/8 tsp. salt
1/8 tsp. black pepper
4 boneless pork chops, cut 1″ thick
2 tsp. Worcestershire sauce

In large skillet heat oil over medium
heat. Add green onion – cook 1 minute.
Stir in mushrooms, rosemary, salt/
pepper – cook & stir 2-3 minutes until
mushrooms are tender. Remove from
Trim fat from chops. Cut a slit (a ‘pocket’)
in each chop by cutting from fat side almost
to, but not through, the opposite side. Spoon
stuffing into pockets in chops (if necessary,
secure with wooden toothpicks). Brush chops
with Worc. sauce; season chops lightly with
additional salt/pepper. Grill chops on rack of
an uncovered grill directly over medium heat
about 20 minutes until juices run clear, turning
once halfway through cooking time.
Remove toothpicks & serve. Serves 4


(Low Carb) Sheet Pan Chicken Teriyaki

2 lb. boneless skinless chicken breasts
cut into bite-sized pieces
2-3 C. broccoli florets
2-3 C. cauliflower florets
2 green onions, diced

1/2 C. teriyaki sauce
2 T. honey
1 tsp. sriracha sauce
Preheat oven 375 degrees F.
Spray a large, rimmed baking sheet
with nonstick cooking spray.
In small bowl stir together sauce
ingredients. Place chicken & veggies
on baking sheet & drizzle with all
of the sauce – toss to coat. Bake about
30 minutes, stirring halfway through
cooking time) until chicken is no
longer pink in center & veggies are
cooked to your desired doneness.

Enchilada Dip

1 (8 oz) pkg. cream cheese, softened
1 (7 oz) can chopped green chiles,
1 tsp. garlic powder
1/4 tsp. chili powder
1 1/2 C. Mexican-style (Kraft) finely
shredded Four Cheese, divided
1/2 lb. boneless, skinless chicken
breasts, cooked/finely shredded
Crackers or baked pita triangles, for dipping
Preheat oven 350 degrees F.
In medium bowl using elec. mixer
beat cream cheese, chiles, seasonings
& 1 C. shredded cheese. Stir in
chicken & spread on bottom of a
9-inch oven-proof plate.
Bake 20-25 minutes until dip is heated
through. Sprinkle top with remaining
cheese & let stand 10 minutes.
Serves 18


Crockpot Minestrone Soup

1/4 C. Zesty Italian salad dressing
1 C. onion, chopped
1/2 C. celery, sliced
1/2 C. carrot – peeled/sliced
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can kidney beans, drained/
2 (14 oz, ea) cans vegetable broth
3 C. water
1 tsp. Italian seasoning
1 1/2 to 2 C. small shell pasta, uncooked

Optional: 1 lb. ground mild sausage,
Optional topping:
fresh grated Parmesan cheese (or 4-cheese
Italian blend)
Place all ingredients (except uncooked
pasta & topping)
in crockpot – stir. Cover & cook on Low
8 hours (or High 4 hours).
Place uncooked pasta into crockpot;
stir, cover & cook on High 30 minutes
longer (it’s done when pasta is tender).
Sprinkle with fresh grated Parmesan
or 4-cheese Italian blend cheese, if desired.
Serves 6


Pumpkin Pie Squares

1 C. flour
1/2 C. quick-cooking oats
1/2 C. packed brown sugar
1/2 C. cold butter


2 (15 oz, ea) cans solid-pack pumpkin
2 (12 oz. ea) cans evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. salt


1/2 C. packed brown sugar
1/2 C. chopped pecans
2 T. butter, softened

Optional topping:
Sweet whipped cream (OR)
Cool Whip (thawed)
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl combine flour, oats
& brown sugar – cut in butter until
mixture is crumbly. Pour batter into
prepared pan & bake 20 minutes
until golden brown.
Beat filling ingredients until smooth;
pour over crust & bake 45 minutes.
Combine topping ingredients &
sprinkle over filling. Bake 15-20
minutes until a knife inserted into
center comes out clean. Cool, then
refrigerate until serving. If desired,
serve with optional toppings.
Makes 20



Things are going good here – don’t remember if I mentioned
one of my special needs girls asked if I would knit her a scarf;
she wanted either orange or purple. I found 2 colors of purple
at the yarn swap and have tried numerous times to make it
work (changed needles, changed yarns, changed patterns)
only to get VERY frustrated. Seems the one ‘yarn’ I picked up
is actually cotton & merino wool (more like a very soft dish-
cloth yarn) – just didn’t like the feel of it when knitting and
it didn’t show off the pattern well, either. Finally I went to
Meijers store and bought 2 large skeins of a really nice sort-
of grape colored yarn – what a difference! I have already knit
up MORE than all the other attempts in the past with this.
I think she’ll like the scarf when done – will ask her tomorrow
if she thinks she might like fringe on it. Sometimes ya just have
to go with your instincts – I would have driven myself crazy
trying my hardest to make that other yarn work.

Hope you’re having a good day!



It’s Friday already! Wow!

It’s another brisk (52 degrees F) clear day – sun shining, a slight breeze to blow around all the leaves that are either falling or already on the ground. I managed to get out early & do a few errands, come home & paint some of the ‘little houses’ that I put out on our window ledge during the summer and now am on the computer.

Tonight is my special needs group’s Harvest Party so dinner will have to be something quick & easy. My middle son the other day asked when we could have Nachos again for dinner so that’s what’s on the menu at my house tonight! The good thing is: they like them AND there will be enough for another meal tomorrow! YAY! Next up will be a Meat & Potato Pie (my husband’s favorite).

I have been blessed this week with NO BABYSITTING! The two days I could be available, the baby’s Mom was off and now SO AM I! Can’t say I’ve done anything really ‘extra’ with my time but: we did have my knit group’s Yarn Swap Tuesday evening and I actually think this was THE LARGEST batch of donated yarn EVER! (I started the group in Sept., 2007). Everyone took what they wanted (I kept 4 small skeins of baby yarn) – I took 4 HUGE bags of yarn the next day to the Library Knit group & they took what they wanted. We STILL donated 4 BIG  bags of yarn to Children’s Village where they teach young people to knit & crochet.

I’m currently working on 3 blankets, two knit & one crochet plus starting a scarf for one of my special needs students. Lots of knitting being done lately.

Monday last we went to my oldest grandson’s football game and they won 14 to 6; froze my little ‘whatevers’ some and the last game is this coming Monday night. One more ‘freeze’ and we’re done for the season! It was cute – my baby grandson kept getting into the excitement of the crowd by standing up and yelling:
“Go Big Brudder – GO! WIN!” The people around us were laughing because he was doing that no matter WHO was winning but it was cute.


Caramel-Pecan Pumpkin Pull-Aparts
(overnight recipe)

1/4 C. butter, cubed
1 C. chopped pecans
3/4 C. packed brown sugar
1/2 C. heavy whipping cream
1/4 C. honey

1 (1/4 oz) pkg. active dry yeast
1/4 C. warm water (110-115 degrees F.)
2 1/4 to 2 1/2 C. flour
1/4 C. sugar
1 tsp. pumpkin pie spice
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 C. cold butter, cubed
1/2 C. solid-pack pumpkin
1/2 C. buttermilk
1 tsp. vanilla

Spray a 9″ square baking dish
with nonstick cooking spray.
In small saucepan melt butter over
medium heat. Add pecans; cook & stir
2-3 minutes until pecans are fragrant.
Stir in brown sugar, cream & honey –
cook & stir until sugar is dissolved &
mixture begins to darken. Pour batter
into prepared pan. In small bowl
dissolve dry yeast in warm water. In
large bowl, whisk 2 1/4 C. flour, sugar,
pie spice, salt, baking soda, baking
powder & cinnamon – cut in butter
utnil crumbly. Add pumpkin, buttermilk,
vanilla & yeast mixture – mix well.
Turn dough onto a floured surface
& knead gently 8-10 times, adding
additional flour if needed. Roll dough
into a 9″ square. Cut into 16 squares &
arrange over pecan mixture in pan.
Cover with plastic wrap & refrigerate
Remove pan from fridge 30 minutes
before baking.

Preheat oven 400 degrees F.
Uncover pan & bake 24-28 minutes or
until golden brown. Carefully invert onto
a serving platter & serve warm.
Serves 16


Chicken-Fried Steak w/Sawmilk Gravy

6 pieces cub steak, about 2 lb.
salt/black pepper, to taste
1 C. flour, divided
25 saltine crackers, crushed
1 tsp. seasoned salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 eggs
1/3 C. milk
oil for frying

1/4 C. flour
1 1/2 – 2 C. whole milk
If your cube steaks are more than 1/2″
thick, you will need to pound them until
thin*; season lightly with salt/pepper.
On a plate (or pie tin) place 1/2 C. flour.
In a shallow bowl mix remaining 1/2 C. flour,
crushed saltines, seasoned salt, garlic powder &
cayenne pepper. In another shallow bowl whisk
eggs & 1/3 C. milk. Dredge cubed steak in flour
then dip in egg mixture then coat in cracker
mixture – continue process for rest of steaks &
place them on a large baking sheet. In a large
skillet (preferably cast iron) heat about 1/2 inch
vegetable oil or shortening over medium heat.
Cook steaks in 2 batches about 4-5 minutes per
side then remove to a paper towel-lined baking
sheet to drain excess oil.

Once steaks are finished cooking remove excess
oil from pan, leaving about 1/4 C. remaining.
Add 1/4 C. flour to pan; whisk & cook over
medium heat 1 minute. Gradually whisk in milk
& cook until thick. Whisk constantly & season
to taste with salt & black pepper – pour over
steaks when serving.
Serves 6

*Pounding steaks provides additional tenderizing
as well as allowing for more even cooking.


Crockpot (low carb) Pizza Soup

1-2 lb. ground sausage, browned/drained
2 C. marinara sauce
1 (14.5 oz) can beef broth
1 C. water
16 oz. cream cheese, cubed
1 (4 oz.) can mushrooms, drained
1 (2.25 oz) can black olives, drained
1 T. Italian seasoning
1 C. mini pepperoni (or chopped regular)

Optional garnish: shredded mozzarella cheese
Combine all ingredients (except garnish)
in 6 qt. crockpot. Cover & cook on High 2-3
hours (or Low 4-5 hours), stirring occasionally.
Serve topped with optional garnish, if desired.
Serves 8


Crockpot Artichoke Dip

28 oz. canned artichoke hearts,
2 C. shredded Monterey Jack Cheese
16 oz. cream cheese, softened
2/3 C. Half & Half
1/2 C. diced green onions
1 T. diced jalapeno pepper
Suggested dippers:
chunks of French bread, cut up fresh
vegetables, pita chips or crackers
Place all ingredients in a 3-5 qt. crockpot;
stir to combine. Cover & cook on Low 30
minutes to 1 hour – stirring twice during
cooking time. Dip is done when all cheeses
are melted & gooey.
Turn crockpot to Warm to serve straight
from crockpot (OR) spoon dip into a
serving bowl. Serves 12


Mushroom Risotto

18 oz. crimini or Baby Bella mushrooms,
1 T. unsalted butter
1 T. olive oil
pinch salt

Rice Preparation:
2 T. unsalted butter
2 T. olive oil
1 C. onion, diced
1 C. dry Arborio rice
1/3 C. dry white wine (or water)
2 1/2 C. chicken stock
3/4 C. grated Parmesan cheese
salt/pepper, to taste

In medium saute pan melt 1 T. butter &
1 T. olive oil; add mushrooms & saute
over medium-high heat until lightly
browned, stirring frequently. Sprinkle
lightly with a touch of salt; saute another
1 minute. Remove from heat.
In medium heavy-bottomed saucepan,
melt butter & olive oil over medium-high
heat. Add onion – saute 5 minutes until onions
are translucent. Add rice, stirring frequently,
2-3 minutes until rice is just starting to turn
lightly golden. Quickly pour in wine & allow
liquid to boil & be absorbed into rice. Pour
1/4 C. chicken stock to rice, stirring constantly.
(If necessary, adjust heat for a medium simmer).
Add more stock, 1/4 C. at a time, adding more
stock as most but not all of liquid has been
absorbed, before adding more stock. Cook
rice & stock approx. 25 minutes until rice is
tender, but not mushy. Turn off heat when
there is still some liquid remaining in rice.
Stir in Parmesan cheese, mushrooms & salt/
pepper – stir to combine completely. Remove
from heat & cover – let stand 5 minutes before
serving. Serves 4-6

NOTE: Risotto may be reheated by adding
some additional chicken stock & stirring to
incorporate stock into risotto.


Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick & chunky salsa
1 (15.5 oz) can black beans,
1/4 C. Zesty Italian salad dressing
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-style
finely shredded Four Cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat
brown meat with onions; drain.
Return meat mixture to skillet;
stir in next 4 ingredients. Arrange
3 tortillas in single layer on bottom
of prepared dish. Cover with layers
of half each: meat mixture, sour
cream & cheese – repeat layers.
Cover with foil & bake 40 minutes
until heated through & cheese is
melted, uncovering after 30 minutes.
Let stand 5 minutes before cutting &
serving. Serves 6


Pumpkin Pie Dip

1 (8 oz) pkg. cream cheese, softened
2 C. powdered sugar
1 C. solid-pack pumpkin
1/2 C. sour cream
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
Gingersnap cookies – for dipping
In large bowl using elec. mixer, beat
cream cheese & powdered sugar until
smooth. Beat in pumpkin, sour cream &
spices until blended. Transfer to a serving
bowl & serve with gingersnap cookies.
Refrigerate any leftovers.
Makes 4 cups dip


Old-fashioned Clove Cookies

1 stick butter (8 T./  1/2 C.) softened
1 C. brown sugar
1 tsp. vanilla
1 egg
1 C. flour
1 tsp. ground cloves
1/2 C. chopped pecans or walnuts

Preheat oven 350 degrees F.
Lightly spray a cookie sheet with
nonstick cooking spray. In large
bowl using elec. mixer, cream butter,
brown sugar, vanilla & egg. In another
bowl whisk flour & ground cloves – add
to creamed mixture. Fold in nuts. Drop
batter by tablespoons onto sheet.
Bake 10-12 minutes. Makes about 2 dozen



Hope you’re in good health and enjoying this Fall weather!




Happy Saturday!

For a Fall day, it’s beautiful outside! The sun is shining, leaves are ‘doing their thing’ (read that – falling) and it’s 42 degrees F. (BRrrrrrrrrr! – supposed to be a HIGH of 50 – hehehe, that’s not very warm!) Nevertheless, I’m happy – it’s a FREE day for me (that means – nothing particular planned to do or go to) so I slept in, knit another pair of premie baby booties using a really nice yarn that was donated and am now writing to you. Sometimes it’s hard to NOT go online and order a new yarn when I find one (like the one I just used – really soft, nice ‘feel’, handles well, etc.) but I already have SO MUCH YARN I really have to restrain myself. (she said, knowing she just put in another order for more yarn! I was at JoAnn Fabrics the other day and spotted a (new to me) really pretty yarn in lots of really nice colors that would make great baby blankets. I, at that time, restrained myself by thinking: I’ll order it on line, maybe get a better price. It was $4.99 a skein & would take 3 to make a blanket – for me, that’s a bit expensive. Well, long story short – I went on line & found that Michaels is selling same thing for $1 less per skein, so I caved. It’s a 2-color mixture – white and a really pretty pink (also comes in lots of other ‘white and’ variations). We’ll see how this knits up before I go & order other colors! You can just say it’s my ‘obsession’ if you like . . . grin.


Apple Pumpkin Muffins

2 1/2 C. flour
2 C. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
1 C. canned (solid-pack) pumpkin
1/2 C. vegetable oil
2 C. peeled/finely chopped tart apples

Preheat oven 350 degrees F.
Spray (or paper-line) 18 muffin tins
with nonstick cooking spray. In large
bowl combine first 7 ingredients. In
small bowl combine eggs, pumpkin &
oil – stir into dry ingredients just until
moistened – fold in apples. Fill tins
2/3 rds full. Bake 30-35 minutes until
muffins test done. Cool 10 minutes
before removing from tin. Makes 18


Crustless Mini Quiches

6 large eggs
1/2 C. milk
1/2 C. diced tomatoes
1/2 C. diced green chiles
1/4 tsp. black pepper
1/2 C. shredded Cheddar cheese
5 slices bacon (thick cut) -cooked

Preheat oven 400 degrees F.
In large bowl whisk eggs & milk until
eggs are broken up – stir in rest of
ingredients. Spray a 12 cup MINI
metal cupcake tin with nonstick
cooking spray. Pour mixture into
tins, filling 3/4ths of the way, each.
Bake 17 minutes until a knife inserted
in centers comes out clean.
Makes 12


Quick Mushroom Chicken Bake

1 1/4 lb. skinless boneless chicken breast
1 tsp. lemon pepper seasoning
1 T. vegetable oil
1 (10.5 oz) can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
2/3 C. milk
1/2 C. grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. black pepper
3 C. hot, cooked white rice/pasta or
mashed potatoes
Preheat oven 350 degrees F.
Season chicken with lemon pepper.
Heat oil in 10-inch skillet & add chicken.
Cook 10 minutes until well browned on
both sides. Place chicken in a 2-quart
baking dish. Stir soup, mushrooms, milk,
cheese & garlic in a small bowl. Season
with black pepper & pour mixture over
chicken. Bake 30 minutes until chicken
is cooked through. Serve chicken & sauce
with rice. Serves 4

Tuna Noodle Casserole

1 (10.5 oz) can cream of mushroom
1/2 C. milk
2 T. chopped pimiento (optional)
1 C. frozen green peas
2 (5 oz, ea) cans tuna in water, drained
4 oz. (about 2 C.) medium egg noodles,
2 T. plain dry bread crumbs
1 T. butter, melted

Preheat oven 400 degrees F.
Stir soup, milk, pimientos (if using), peas,
tuna & noodles into a 1 1/2 qt. casserole
dish. Stir bread crumbs & butter into a
small dish. Bake casserole 20 minutes until
hot & bubbling. Stir tuna mixture & sprinkle
top with bread crumb mixture. Bake 5 more
minutes until top is golden brown.
Serves 4

*a reader of the site recommended using
Campbell’s Garlic Mushroom soup for
added flavor


Crockpot Saucy Raspberry Chicken

5 chicken leg quarters, skin removed
1/3 C. seedless raspberry
spreadable fruit
3 T. soy sauce
1 tsp. spicy brown mustard
1/4 tsp. black pepper
2 T. cornstarch
2 T. cold water

Place chicken in 3 qt crockpot. In small
bowl combine spreadable fruit, soy sauce,
mustard & pepper – pour over chicken.
Cover & cook on Low 5-6 hours until
meat is tender. Remove chicken to a
serving platter; keep warm. Skim fat
from cooking juices; transfer juices to
a small saucepan & bring to boil. Combine
cornstarch & water until smooth; gradually
stir into pan & bring to boil. Cook & stir
2 minutes until thickened. Serve with
Chicken. Serves 5 (1 leg quarter each)


Rice Pilaf

1/2 C. uncooked orzo pasta
1 T. olive oil
3 T. butter
1 C. chopped onions
1 C. uncooked long grain white rice
2 large cloves garlic, finely minced
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. black pepper
3 1/2 C. chicken stock

(optional: chopped fresh parsley – garnish)

Preheat oven 350 degrees F.
In Dutch oven over medium heat, toast raw
orzo DRY, stirring constantly with a wooden
spoon until it turns a light walnut color
(3-4 minutes) – remove to a bowl.
Add olive oil & butter to pan – once butter is
melted, add onions & rice; saute 5 minutes
stirring occasionally until onions are
translucent. If rice starts to get brown, remove
from heat before you proceed to next step.

Add garlic & stir 1 minute; add bay leaves, thyme,
pepper & browned orzo. Add & stir chicken stock.
Be careful – when stock hits the hot pan, it will
bubble up. Stir once, cover & place in oven for
30 minutes untouched. Remove from oven &
discard bay leaves. Fluff rice with a fork & taste –
add salt to taste, if needed. Garnish with chopped
parsley, if using. Makes 5 Cups.


Buttermilk Chocolate Bread

1 C. sugar
1/2 C. butter (or marg), softened
2 eggs
1 C. buttermilk*
1 3/4 C. flour
1/2 C. baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 C. chocolate chips
2/3 C. chopped walnuts (or nuts
of your choice)

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray. In large
bowl combine sugar & butter/marg;
using elec. mixer, blend. Add eggs,
continue mixing. Add buttermilk,
flour, cocoa, baking powder, baking
soda & salt – blend just until all
ingredients are wet. Stir in nuts &
chips & pour into prepared loaf
pan. Bake 55-60 minutes until a
toothpick inserted into center of
loaf comes out clean. Cool 15
minutes before removing from pan.

*If you don’t have buttermilk –
in a 1-Cup measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to reach 1 Cup measure.
Stir & let stand 5 minutes – now
you have (soured) buttermilk!



Hope you’re enjoying a relaxing Saturday –
remember to LOOK AROUND at all the Fall
colors/changes/beauty – looking is FREE
AND relaxing!



A quiet day – so far . . .

It’s been a quiet day so far (it’s almost 4 p.m. here): youngest son just left for work, middle son is taking a nap on his day off & husband is doing his ‘usual’ (playing computer games) so it’s VERY quiet here . . . YAY! I LOVE quiet – I’ve talked to several friends who all say that they MUST have either the TV or music playing all the time – not me! I RELISH quiet. Don’t get me wrong  – I watch tv occasionally, but usually in the evening and listen to music? Occasionally – mostly classical.

Yesterday found my husband & I watching our (first this season) oldest grandson play football. It was a nice, clear evening (almbeit somewhat breezy/chilly). Note to self: next time wear a heavier sweatshirt and socks! Their team won 38 to 8. I should say here that I’m not into sports at all and do my best to try to ‘sound’ like I know what’s going on – but really . . . I don’t have a clue. Oh well, as long as I don’t open my big mouth & mention questions that ‘might’ pertain to ANOTHER sport (which I’ve done before only to have my husband tell me, kindly, No – that’s HOCKEY!) Oh well . . . at least I showed up!


Fresh Pear Pecan Bread

2 C. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 C. sugar
1/2 C. butter (8 T/1 stick) melted
1 tsp. vanilla
1/3 C. sour cream
1/2 C. buttermilk
2 eggs
2 C. peeled & shredded pears

1/2 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. allspice
1 C. chopped pecans

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In large bowl whisk flour, salt &
baking soda; add sugar, melted
butter, vanilla, sour cream, buttermilk
& eggs – mix well with a spoon. Add in
shredded pears – mix well & pour batter
into prepared loaf pan. In small bowl
mix together swirl ingredients & spread
over top of batter. Use a knife tip to
swirl topping into bread batter.
Bake 65-70 minutes, testing to make
sure bread is done in center. Cool 10-15
minutes then remove from pan.
Makes 1 loaf


Crockpot Salsa Soup

2 1/2 C. cooked chicken, cut up into bite-sized
1 C. chopped onion
1 C. chopped green pepper
1 C. frozen corn (no need to thaw)
1 (15.5 oz) can black beans, drained/rinsed
1 (14.5 oz) can chicken broth
2 C. water
1 1/2 C. thick & chunky salsa
1/4 tsp. black pepper
1/2 tsp. salt (optional)
1/2 tsp. chili powder
1/2 tsp. cumin

Place all ingredients in crockpot. Cover &
cook on Low 6-7 hours (or High 5-6 hrs).
Serves 6-8

Note: author also said you could add green
chili peppers or a small can of sliced black
olives (or change the spices to your liking)


Mexican Meatloaf

2 lb. ground beef
2 tsp. minced garlic
2 tsp. dried cilantro
1/2 tsp. black pepper
1 tsp. salt
dash hot pepper sauce
1 T. taco seasoning
1/2 C. chopped green onion (or
regular onion)
1/2 C. chopped red or green sweet
bell pepper
1 C. frozen corn
2 (10 oz, ea) cans Ro*tel tomatoes
with green chilies – well drained
1 egg
2 C. crushed tortilla chips or corn
chips, divided

1/2 C. salsa
1/2 C. crushed tortilla chips
1/2 C. shredded Mexican cheese
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix gr. beef with garlic,
cilantro, pepper/salt, hot sauce &
taco seasoning. Fold in onions, peppers,
corn, drained tomatoes, egg & 1 1/2 C.
crushed tortilla chips. Form into a loaf
& place in prepared dish. Bake 30
minutes, uncovered. Remove & add
salsa, crushed tortilla chips & cheese to
Raise oven temp. to 375 degrees F.
Place bake in oven & bake 35 minutes
more, uncovered. Serves 8-10


5-Ingredient Mexican Brown Rice

1 1/2 C. corn (frozen or fresh)
1 (15 oz) can black beans, drained/
3 C. brown rice (whole grain – Minute
Ready to Serve rice)
1 T. chili powder
1 C. (jarred ) salsa

Optional toppers:
fresh cilantro
sliced avacado

Heat a large skillet over medium heat;
add corn & beans & cook until corn is
tender, about 3 minutes. Add Minute
Rice & chili powder; stir to combine.Cook,
stirring constantly, about 3 minutes. Stir
in salsa & cook until all is combined & warmed
through, about 2 minutes. Remove from heat
& let cool 5-10 minutes then garnish with
optional toppers, if desired.
Good alone or along side enchiladas, tacos or
fajitas or served over a bed of lettuce.
Makes six 1-Cup servings


Sausage Cheese Squares

1 (8 oz) tube refrigerated crescent
1 (8 oz) pkg. frozen fully cooked
breakfast sausage links, thawed/cut
into 1/2″ slices
2 C. shredded Monterey Jack cheese
4 large eggs
3/4 C. milk
2 T. chopped green pepper
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 425 degrees F.
Unroll crescent dough & place in an
ungreased 9 X 13″ baking dish – press
onto bottom & 1/2 inch up sides to form
a crust. Top with sausage slices & cheese.
Beat eggs in a bowl; add remaining
ingredients – mix & carefully pour over
cheese/sausages in pan. Bake, uncovered,
20-25 minutes until a knife inserted into
center comes out clean. Cut into 12 squares.


Green Bean Salad

1 lb. green beans, trimmed/cut
into 2″ pieces
1 C. cherry tomatoes, halved
1/4 C. red onion, thinly sliced
1/2 C. feta cheese, crumbled
1/3 C. kalamata olives, (pitted), sliced
1/4 C. chopped fresh herbs: dill, parsley,
chives or basil – your choice

1/4 C. olive oil
1 tsp. Dijon mustard
2 T. red wine vinegar
1 T. lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried oregano
salt/pepper, to taste

Bring a pot of salted water to a boil.
Add green beans – cook 2-3 minutes
until just tender. Drain & place beans
in a bowl of ice water to cool. Once
cooled, place on a paper towel & pat
dry. To a large bowl add green beans,
tomatoes, onion, feta cheese, olives &
herbs of your choice. In small bowl
whisk dressing ingredients & pour
over veggies – toss to coat then serve.
Serves 4


Pumpkin Cheese Cake Muffins

1/2 C. (whole wheat) flour
3/4 C. unbleached all-purpose flour
3/4 C. raw sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt
1 1/2 C. canned pumpkin (not pumpkin
pie filling)
2 T. coconut oil
1 large egg
1 1/2 tsp. vanilla

Cream Cheese Topping
(makes 3/4 C.)

5 oz. cream cheese
2 T. raw sugar
1 large egg yolk
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a muffin tin with 12 paper
liners & lightly spray paper liners.
In medium bowl combine flours, sugar,
baking soda, pumpkin pie spice, nutmeg,
cinnamon & salt using a whisk. In large
bowl mix pumpkin puree, oil, egg &
vanilla – using elec. mixer, beat at medium
speed until thick – scrape down sides of
bowl. Add flour mixture to wet mixture;
blend at Low speed until combined, do not
over mix. In another large bowl beat cream
cheese until smooth; slowly beat in sugar,
egg yolk & vanilla until combined. Pour
batter into prepared tins – drop about 1 T.
of cream cheese mixture on tops of each
muffin. Using a toothpick, gently swirl
cream cheese from edge to center into
the batter.
Bake on center rack of oven 24-26
minutes until a toothpick inserted into
centers comes out clean. Allow to cool
before serving – makes 12 muffins



Dinner tonight will be enchiladas – a family
favorite (and I like it because they last for
more than one meal!)

Hope you are all in good health (remember
to get your FLU SHOT!)



Published in: on October 8, 2019 at 2:58 pm  Comments (1)  

Bye-Bye Summer – sure wish you would stay longer!

It’s sunny out today which is a plus but looking over the weather report for our area, the ‘high’s’ aren’t what I’d call high – in low 60’s all this coming week – sigh. Yes, I KNOW that Fall follows Summer but every year I really dread it because what comes next is NOT NICE! I’ve lived in good old Michigan all my life and STILL can’t say I really like cold weather/snow/sleet/ice, etc.

Today is a kind of ‘off’ day for me, at least NOW, anyway – have to go to a funeral visitation in a few hours for one of my ‘original’ special needs students – original because she was with the group when they first started back in Fall, 1990.

The past two days were rough – babysitting my 2 1/2 hr old grandson from 7:30 a.m. – around 7/7:30 both days. Let’s just say I got a LOT of knitting done! Am halfway through a blue/green/white baby blanket and 1/4th done with the new pattern (white/pink/mint green/yellow/baby blue. Also knit up more baby booties – we now have 21 pairs done for the next donation (I usually donate them when we get to around 50 prs). We originally started donating booties Feb. 22 of this year and have given 414 pairs (not counting the current 21). I am SO proud of my ladies who give of themselves when I ask for their help – they are go generous.


Pumpkin Coffee Cake

1/2 C. unsalted butter (1 stick)
3/4 C. granulated sugar
3 large eggs, room temp
1 tsp. vanilla
1 C. sour cream
2 C. flour
1 tsp. baking soda
1 tsp. baking powder

1 (15 oz) can pumpkin
1/2 C. granulated sugar
1 large egg
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

5 T. unsalted butter, cold,
cut into cubes
1/2 C. brown sugar
1/3 C. flour
1 tsp. cinnamon
1/2 C. finely chopped pecans
pinch salt
powdered sugar – for dusting

Place oven rack in center of oven
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl cream butter & sugar
together until light & fluffy then add
eggs, one-at-a-time, mixing each egg
in completely before adding the next.
Stir in vanilla & sour cream then sift
dry ingredients on top of wet ingredients
& fold to combine.

In separate bowl, stir pumpkin, sugar, egg,
cinnamon, ginger & nutmeg until completely

In a third bowl, use a fork to combine butter with
sugar, flour, cinnamon, pecans & salt until butter
is incorporated & mixture is crumbly. Spread
batter evenly in bottom of prepared dish &
sprinkle about 1/4th of pecan crumble on top.
Spread pumpkin mixture over batter & smooth
into an even layer. Use a butter knife to gently
swirl the pumpkin mixture together with batter.
Sprinkle remaining pecan mixture evenly over
top. Bake 50-60 minutes, just until firm in center.
Remove to a rack to cool slightly. Sprinkle top
with just a bit of powdered sugar then slice
& serve. Serves 16


Creamy Chicken & Corn Soup

1/4 C. zesty Italian salad dressing
1 C. chopped onion
1 jalapeno pepper, finely chopped
4 oz. cream cheese, cubed
1 (14.5 oz) can chicken broth
1 Sazan Adobo seasoning with saffron
1 (14.7 oz) can cream-style corn
1 C. shredded, cooked chicken
1 T. chopped fresh parsley

In medium saucepan heat salad dressing
on medium-high heat. Add onions & peppers;
cook 5 minutes until crisp-tender, stirring
frequently. Add cream cheese & cook 5
minutes until cream cheese is completely
melted & mixture is well blended, stirring
constantly. Add broth & Adobo seasoning;
stir until blended. Stir in corn & chicken;
simmer on medium-low heat 10 minutes
until heated through, stirring occasionally.
Sprinkle top with parsley when serving,
if desired. Serves 4


Jalapeno/Cheddar Cheese Beer Bread

1 stick (8 T) unsalted butter, melted
2 3/4 C. self-rising flour, sifted
2 T. sugar
3/4 C. shredded Cheddar cheese
1 (12 oz) can or bottle lager, pilsner
or IPA-style beer, room temp
1 C. sliced pickled jalapenos

Preheat oven 375 degrees F.
Brush a 8 X 4 X 2 1/2″ loaf pan
with some of the melted butter.
Whisk flour, sugar & 1/2 C. cheese
in large bowl. Pour beer into a
medium bowl – add half the
remaining melted butter & whisk
together (it will get foamy). Pour
beer/butter mixture into flour
mixture & fold until just combined.
(it’s ok if there are lumps). Batter
will be relatively thick & shaggy.
Transfer to prepared loaf pan & pat
out into an even layer. Pour remaining
melted butter over batter & top with
remaining cheese & Jalapeno slices.
Bake1 hour to 1 hr 5 minutes (until
golden brown & an instant-read
thermometer inserted into center
registers 190 degrees F.)
Let loaf cool in pan on a rack for
about 15 minutes. Invert bread out
of pan & eat warm or room temp.
Makes 1 loaf

COOKS NOTE:  When measuring flour
we spoon it into a dry measuring cup
& level off the excess. Scooping
directly from the bag compacts the
flour & results in dry baked goods.


Sausage Manicotti

1 lb. uncooked bulk pork sausage
2 C. cottage cheese
1 (8 oz) box manicotti shells
1 (24 oz) jar marinara sauce
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
cooking spray.
In large bowl combine sausage &
cottage cheese – stuff into uncooked
manicotti shells & place prepared
pan – top with marinara sauce.
Cover & bake 55-60 minutes until
a thermometer inserted into the
center of a shell reads 160 degrees F.
Uncover; sprinkle top with mozz.
cheese & bake 8-10 minutes longer
until cheese is melted. Let stand
5 minutes before serving. Serves 7

Freezing option:
Transfer individual portions
of cooled manicotti to freezer containers &
freeze. To use: partially thaw in fridge
overnight. Transfer to a microwave-safe
dish & microwave on High, stirring
occasionally & adding a little spaghetti
sauce, if necessary.


Crockpot Meatloaf

2 lb. ground beef
2 C. oats or cracker crumbs
2 eggs
1 large onion (or 2 small), diced
1 tsp. salt
1/2 tsp. black pepper
1 C. ketchup (plus extra for topping)
In a large bowl mix all ingredients
together well. Spray insides of
crockpot with nonstick cooking spray.
Press ground beef mixture into crockpot,
and make a groove down the middle. Top
with as little or much ketchup as you
desire. Cover & cook on Low 4-6 hours.
Serves 8

NOTE: Poster said she doubles the recipe.
To prepare the recipe as written, she uses
a 5-6 qt. crockpot (or to HALVE the recipe,
she uses a 2.5 or 3 qt. crockpot).


Crockpot Pork Chop Stuffing

1-2 lb. pork chops
1 (10.75 oz) can cream of mushroom soup
1 (6 oz) box (Stove Top) stuffing mix
2 C. chicken broth*
In a bowl mix dry stuffing & broth
together. Place chops in bottom of
crockpot & pour soup over chops –
spread evenly. Once stuffing has
absorbed all broth, spread stuffing
evenly on top. Cover & cook on Low
4-6 hours. Serves 4

*If you like drier stuffing, reduce broth
to at least 1 1/2 C.


Honey Roasted Almonds

4 C. whole raw almonds
1/4 C. honey
1/4 C. granulated sugar
1 1/2 tsp. fine sea salt
1/2 C. granulated sugar (for
1/2 tsp. dried spice (such as:
cinnamon, cumin, chili powder,
etc) – optional
Place 2 oven racks as close to center of
oven as possible.
Preheat oven 325 degrees F.
Line 2 rimmed baking sheets with
parchment paper – divide almonds into
2 portions then spread evenly between
both baking sheets. Toast in oven 10 minutes.
(while almonds roast):
In a small saucepan add honey & sugar over
medium heat & bring to boil. Let mixture
bubble 2 minutes then remove from heat.

Remove almonds from oven (but leave oven
temp. at 325 degrees F.). Transfer roasted
almonds to a large bowl then pour in honey
mixture – stir to coat almonds evenly, working
quickly to avoid it from setting up.
Transfer nuts back to parchment-lined baking
sheets then spread into a thin layer, separating
nuts to avoid clumping. Return to oven & bake
15 minutes. Remove from oven & cool

Once almonds are completely cool but slightly
tacky, break up any clumps that are stuck
together. In a large bowl stir fine sea salt &
additional 1/2 C. of granulated sugar along with
any spices you might like. Add honey-roasted
almonds to the bowl then toss until completely
coated. Makes 8 servings
Store any leftovers in a tightly sealed container
for several weeks.


Red Velvet Crinkle Cookies

2 C. flour
2 T. unsweetened cocoa powder
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 C. (1 stick) unsalted margarine*
3/4 C. gran. sugar
2 large eggs
2 tsp. vanilla
1 T. red food coloring

1/4 C. powdered sugar

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In medium bowl whisk flour,
cocoa powder, baking powder, baking
soda & salt. In another large bowl
using elec. mixer, beat margarine &
sugar together until light & fluffy. Add
eggs, one at a time, beating after each
addition then add vanilla & food
coloring. Add dry ingredients & mix
until just combined.

Place powdered sugar in a shallow
plate or pie tin.

Roll about 1 T. dough into a ball then
roll in powdered sugar – repeat with
rest of dough then re-roll each ball in
powdered sugar again. Arrange balls
about 1 inch apart on prepared sheets
& bake 10-12 minutes until cookies
have flattened & set in middle. Let cool
on trays 5 minutes then transfer to wire
rack to cool completely. Makes 2 dozen.

*Poster used Country Crock baking



Hope you’re having a good day;



PS: Almost forgot!

Monday my husband & I went to see the
Downton Abbey movie and thoroughly
enjoyed it! I think, even if you didn’t follow
the TV show, you would be able to follow
the movie just fine. Just seeing the costumes,
scenery, pomp & circumstance (of the King’s
visit) is enough let alone following the on-
going stories of each character. If you haven’t
gone – GO! (Now I can’t wait to see IF they
will offer it on DVD for sale – probably next
year . . . sure hope so!)