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

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

Filling:
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

Topping:
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
combined.

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

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

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

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

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.

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

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.

(recipe: tasteofhome.com)
———————————

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).

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

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.

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

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
dusting)
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
completely.

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.

(recipe: everydaydishes.com)
——————————

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
sticks

(recipe: delish.com)

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

Hope you’re having a good day;

Hugs;

Pammie

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!)

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2019/10/05/bye-bye-summer-sure-wish-you-would-stay-longer/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: